Wednesday, 23 November 2011 11:34

A Light and Crunchy Hors d'oeuvre For Your Thanksgiving Feast

Written by Stephania
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As we all prepare our Thanksgiving meals, we often forget to put much time into planning the hors d'oeuvre hour of the gathering.  Holiday meals are one of those great times where you really have an excuse to get a little creative with a course that we most often skip in our daily lives.  The snack and appetizer courses tend to be our favorites around here because they allow you to prepare and taste a bunch of different recipes without endless hours in the kitchen or getting too full to really enjoy the entrée and dessert courses (which would be a total crime in our book).

Along with my usual favorite cheese and chartreuse plates, this year I am going to try my hand at pickled carrots.  You’ll often find these guys in your favorite Vietnamese sandwiches or placed on top of soups, but I’ve also found that they are absolutely delicious on their own.  They are so light and crisp, but have that lovely zing of flavor, which makes a nice option amongst the heavier, creamier, and more traditional Thanksgiving dishes.  These pickled carrots were really easy to make and hardly took any time at all! Serve them on a vegetable tray or cut them into small slices and pair them with the cheese and crackers.



 Pickled Carrotspickeled_carrots-1943
by Stephania Stanley

What you need: 

  • 1 lb carrots, peeled and cut down to fit in mason jar
  • 1 1/2 cups water
  • 1 cup cider vinegar
  • 1/4 sugar
  • 2 garlic cloves
  • 2 tbsp dill seeds (or fresh dill)
  • 1 1/2 tbsp salt
  • 3 peppercorns

What to do:

Combine all ingredients except for carrots into a pot.  Bring to boil and simmer for 5 minutes.  Let cool for 15 minutes and pour into mason jars.  Add carrots, close jar, and let sit for at least one day.  Enjoy! 


Make sure to check out what are friends are cooking up with carrots this Thanksgiving season! 

Thursday Night Dinner: Pickled Carrots
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

Last modified on Wednesday, 23 November 2011 14:52
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