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    Parsnip-Carrot Pickle

    Making your own pickles and other ferments is easier than you think. Fermented foods not only enliven your dinner table but also provide healthful microbes known as probiotics. In addition, the carrots in this recipe supply beta carotene, while the parsnips contain vitamins C and K.

    3 cups water

    2/3 cup sugar

    1/2 cup cider vinegar

    6 whole cloves

    6 allspice berries

    12 small dried red chiles

    1 bay leaf

    2 tsp yellow mustard seed

    1 tsp ground turmeric

    1 tsp ground ginger

    4 tsp salt

    2 medium parsnips, peeled, cored and cut into sticks 2” long and 1/4” thick

    2 large carrots, peeled and cut into sticks 2” long and 1/4” thick

    1 medium yellow onion, thinly sliced

    12 fresh jalapeños, thinly sliced

    1. Combine water with sugar, vinegar, cloves, allspice, chiles, bay leaf, mustard seed, turmeric, ginger and salt in a large non-reactive saucepan over medium-high heat. Bring to a boil.
    2. Add the parsnips, carrots and onion, and cook for about 5 minutes.
    3. Turn off the heat and add the jalapeño.
    4. Remove the vegetables from the hot brine and place in a 1-quart canning jar or a sealable food container. Set aside. Allow brine to cool.
    5. When both the vegetables and brine are cool, pour the brine over the vegetables, seal the jar or container and place in the refrigerator for up to 2 weeks.

    Source: reprinted with permission from Roots: The Complete Guide to the Underground Superfood  (Sterling) by Stephanie Pedersen.

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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