Active Time

　　35 min

　　Total Time

　　1 day (includes chilling)

　　Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

　　This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.

　　

Ingredients

Makes about 2 qt

　　2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.

　　2 cups white wine vinegar

　　5 (3-inch) strips orange zest

　　2 cups fresh orange juice

　　5 (1- to 2-inch) dried hot chiles

　　1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices

　　1 cup sugar

　　

Step 1

Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl

　　

Step 2

Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.

　　

Step 3

Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.

　　Cooks' Note

　　Pickled carrots keep, chilled 1 month (they will develop more flavor over time).