Spicy Beet and Carrot Pickles with Ginger

Ingredients:
– 2 medium beets, peeled and sliced into thin rounds
– 2 large carrots, peeled and julienned
– 4 cups water
– 1 cup apple cider vinegar
– 1/2 cup granulated sugar
– 1 tablespoon salt
– 1 tablespoon grated fresh ginger
– 1 teaspoon mustard seeds
– 1 teaspoon coriander seeds
– 1 teaspoon black peppercorns
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 2 cloves garlic, thinly sliced
– 1 bay leaf

Instructions:

1. Prepare your jars: Sterilize 2-3 pint-sized glass jars and their lids by boiling them in water for 10 minutes. Let them air dry.

2. In a medium saucepan, combine the water, apple cider vinegar, sugar, salt, grated ginger, mustard seeds, coriander seeds, black peppercorns, red pepper flakes, and bay leaf. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.

3. Once boiling, remove the saucepan from heat and let the pickling liquid cool for about 10 minutes.

4. While the liquid cools, pack the sliced beets and julienned carrots into the prepared jars, layering them with the sliced garlic.

5. Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged. Leave about half an inch of headspace at the top of each jar.

6. Seal the jars with their lids and let them cool to room temperature. Once cooled, refrigerate the jars.

Storage Instructions:
– Store the pickles in the refrigerator. They can be enjoyed after 24 hours but will develop a deeper flavor after 3-5 days.
– These pickles will keep well for up to 2 months in the refrigerator.

Flavor Profile:
This variation offers a vibrant and earthy taste from the beets, balanced with the sweetness of carrots and a spicy kick from the ginger and red pepper flakes. The mustard and coriander seeds add a delightful crunch and aromatic notes, making these pickles a perfect accompaniment to sandwiches, salads, or as a tangy snack on their own.