Afghani Pickled Carrots

One of the most wonderful things about being a part of a world-class city is getting to meet people from all parts of our world—and sharing their family recipes with others.

Ingredients

  • 4 cups white vinegar
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon raw sugar
  • 1 pound locally grown organic carrots, trimmed and cut into ¼-inch diagonal slices
  • 2 cloves organic garlic, cut into thin slices
  • 1 organic jalapeño pepper, thinly sliced
  • 2 tablespoons fresh dill, finely chopped
  • Sea salt, to taste

Method

Measure the vinegar and water into a medium-size pot. Add the bay leaf and the sugar. Cover and bring to a boil over high heat. Add the carrots and the garlic. Cook at a boil for 3 minutes, then add the jalapeño pepper. Continue cooking for about 2 minutes, until crisp-tender. Remove from the heat and turn into a bowl. Let it sit out for about an hour, to cool to near room temperature, then stir in the dill and the sea salt to taste. Serve at room temperature or cover and refrigerate for up to 3 days, then serve chilled.

I have thirty years of memories of good food, good times, and good friends at Claire’s. Whatever job I have had in New Haven, I have always found my way there for delicious soup, warm bread, or a scrumptious salad, as well as an occasional piece of Lithuanian Coffee Cake. Claire’s is like a beautiful quilt … the fabric weaves the best of New Haven, community, and family.

-Dorothy Weston-Murphy, vice president of donor and professional services at the Community Foundation for Greater New Haven

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