The verdict.....

So.....I didn't win the pickle contest, but it was really interesting. There were 37 entries which ranged from the standard cucumber to the exotic pickled tomato (that's a TON of pickles to taste!). First place went to the balsamic tomatoes.

The pickle contest in action at Downtown Home and Garden

In any event, I will be pickling more vegetables in the future. They make great snacks and refreshing side dishes for heavy meals. My recipe was actually an attempt to recreate the spicy pickles at Tartine Bakery that accompany the croque monsieur (one of my favorite sandwiches ever, especially with one of their lattes in a bowl). Sigh.

SPICY PICKLED CARROTS

1 cup white wine vinegar

2 cups water

1/4 cup sugar

2 bay leaves

6 sprigs fresh thyme

5 large cloves garlic, thinly sliced

1 1/2 teaspoons black peppercorns, cracked

1 1/2 teaspoons red pepper flakes (preferably marash)

1 1/2 teaspoons salt

1 1/2 lbs small carrots, or standard carrots cut down to sticks about 1/2 inch wide and 2-3 inches long

handful pearl onions

In a medium saucepan, combine white wine vinegar, water, sugar, thyme, garlic, black peppercorns, red pepper flakes, and salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook, stirring occasionally, for 10 minutes. Remove the pan from the heat, and let cool for 5 minutes.

Put the carrots and pearl onions in a large, heatproof bowl, and pour the warm brine over them. Cool to room temperature.

While the carrots cool, make sure your canning jars are clean.

When the carrots and brine are cool, distribute the carrots evenly among the jars, arranging them snugly. Using a ladle, divide the brine evenly among the jars. The carrots should be completely covered by brine. Seal firmly and refrigerate for at least a week to three weeks depending on the thickness of the carrots, and how spicy you like it.