It is no use Max trying to convince some of our more modern housewives that you don’t have to overcook and boil stuff to preserve it. Of course, you do have to follow basic cleanliness rules. Like be sure your cucumbers are clean, and that your jars are well sterilized and hot just dipped in boiling water a couple of minutes.
I wrote this recipe down years ago in California. It came from some general’s wife who had to entertain a lot and this was one of her piece d’resistances for the cocktail hour. I think the newspaper clipping said something like, “I always keep a few jars of these ready to pop open when unexpected guests drop by for cocktails.”
Back then we had to scrape the carrots and cut them into little sticks. Today you can pick up a bag of the baby carrots in the market and just wash them well. They are different and people always want to know where you bought them. Best of all they not only are super easy to make, they are cheap. The general’s wife didn’t say that, but even generals don’t have huge entertaining budgets.
Gourmet Carrot Pickle Hor d’oevoures:
3 pounds carrots (cut in thin sticks or use the baby carrots from the grocery)
1 pint white vinegar
½ Tablespoon whole cloves
½ tablespoon whole allspice
½ Tablespoon mace
1 cups white sugar
½ stick cinnamon
Boil the carrots in water until they are just heated through, and can barely be pierced with a fork. Place in hot, sterilized pint or half jars.
Place all the rest to a boil and pour over the carrots. Seal the jars and let stand at least 6 weeks.
Yield is 3 to 4 pints. Serve very cold.
No comments:
Post a Comment