9. Carrot Pickles

Before cooks possessed the ability to preserve food with refrigeration and freezing, techniques like drying, pickling, and smoking were commonly used to preserve meat, fish, and vegetables. Root vegetables were an exception. Most root vegetables could be harvested in the summer and then stored in man-made caves until the spring. Carrots were often stored in barrels of dry sawdust with some of the sawdust separating one carrot from the next. Once in the barrel, the whole container went into