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The Pickled & Fermented Festival is a Big *Dill

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RICHMOND, Va. – Ashley Ray and Sarah Kurysz of the Artisan Pickle Club shared a preview on the popular Pickled & Fermented Festival that returns for the 2nd year!  Sara showed us how to make her signature sweet pickled carrots…  Come on our and enjoy the 2nd Annual Pickled & Fermented Festival Saturday, September 23rd, from 2pm to 6pm at Center of the Universe Brewing Company in Ashland.  This years event will feature live music, pickling and fermenting demonstrations, a pickle juice drinking competition, and of course, lots of pickled treats to try.  For more information you  can visit http://www.artisanpickles.com/

 

Sweet Pickled Carrots
3 pounds carrots, cut into sticks and divided into jars
For the brine:
4 cups apple cider vinegar
½ cup water
3 cups brown sugar
½ cup white sugar
1 ½ Tablespoons kosher salt
2 Tablespoons whole dried cloves
2-3 whole dried star anise
2 Tablespoons whole allspice berries
2 teaspoons crushed red pepper
Bring brine ingredients to a boil, allow to simmer for 8 minutes.  Fill your clean jars with your washed and cut carrots, packing as much as possible into each jar.  Pour boiling brine over veggies, filling the jar within ¼ inch of the top. Screw on cap (carefully, its hot!) and allow to cool on the counter for 2 hours. Place in fridge for chilling. You can enjoy the next day or 2 ½ weeks later – the longer you let them sit, the stronger the flavors will be.