I have made pickled carrots before, a long time ago. Four years ago; when my food photography was atrocious and my canning skills were n00b level. I made an adapted version of Molly Wizenberg’s recipe from her book A Homemade Life, which was basically spicy pickled carrots with rosemary. They were good and very much enjoyed by everyone who ate them, but for some reason I never again made a pickled carrot.
I really don’t know why I never again pickled carrots, really. I always thought of it when I saw beautiful multicolor heirloom carrots at farmer’s markets. I literally would see them and think, “How gorgeous would those be, pickled up in a jar?” And then I’d promptly move on and never actually do it. I’d probably just eat them in a salad or soup and that would be that.
But I recently had this genius idea. While making Jay his whiskey sour/maple whiskey pickles for the zillionth time, I thought, “Hey wait a minute… maple glazed carrots… maple whiskey pickles… what about using this recipe for pickled carrots?!” He looked at me as if I was insane (a normal occurrence) and then nodded slowly and smiled and said, “Sure…” I think he was just humoring me.
And so of course I just had to try it out. I did not have any fancy colored carrots, unfortunately, just plain old skinny organic orange beta-carotene-filled “normal” ones. However, it really would be lovely to fill up a jar with a variety of colors and sizes of carrots for this. Excellent presentation.