Carrots are just starting to appear at the farmer’s market, and I’m grabbing them up as fast as I can! But carrots can be tough to use in sandwiches. They’re rigid and crunchy, not necessarily the best things for sandwiches. Pickling them is key – it softens the carrot and leaves them tangy (and in this case, spicy) so they accompany your sandwiches nicely.
I have a pickling recipe that would be great for any veggie you’d like to pickle! I prefer apple cider vinegar because it’s a little sweeter and less harsh than distilled white vinegar. Here you’ll notice that these carrots only have to sit in the pickling liquid for an hour before they are ready to be consumed. My recipe can be found on WWLP here, along with how I used them in these springtime chicken sandwiches!