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Heirloom Carrot Quick Pickle Salad

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 servings
Author Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College)

Ingredients

  • ½ lb Heirloom Carrots Julienne (keep carrot tops for garnish in salad.)
  • 15 ml Cinnamon
  • 5 ml nutmeg
  • 1/2 g (1) Bay leaf
  • 100 ml White Vinegar
  • 250 ml water
  • 10 ml maple syrup

Instructions

  • Peel and julienne Heirloom carrots.
  • In a medium pot, all ingredients except carrots, carrot tops and bring to a simmer. Cool the pickle liquid.
  • Then put carrots into a liter container, and pour the liquid over.
  • Set aside in the refrigerator to marinate.
  • When you are ready to serve, remove carrots from the liquid and toss carrots in the chopped carrot greens and serve.

Notes

Tip: keep purple carrots separate so the other ones don't get discolored.