In 1961, newly married Joanne Muller was given her aunt’s treasured family recipe for picnic hamburger cucumber pickles. Several years later, her husband, Paul, substituted his overabundance of carrots for the cucumbers.
He scraped them, cut them into 1/4-inch by 4-inch pieces, stood them upright in a quart canning jar, and covered them with brine—but he stored them in the refrigerator for five days, not the usual hot water canning process. Through the years, he has added cauliflower and more onion to this now-family favorite.
In November 2021, Paul gave us a jar. After one bite, it soon became our family and friends’ favorite.
When my husband, Joe, who has dental challenges, couldn’t enjoy them, I grated some of the carrots, added mayonnaise, and served them on party crackers.
He said: “This is good. What is it?”
Without thinking, I blurted, “Iowa salmon.”
Since then, our family and friends have enjoyed the surprising taste of this humble ingredient.
When I serve these, Iowans always say, “Iowa doesn’t have salmon,” and I respond, “But now it does.”
Iowa Salmon (Pickled Carrots)
Makes 1 quart- 1 peeled garlic clove
- 1 teaspoon dill seeds, divided
- Sliced onion (to taste)
- 2 pounds fresh carrots
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 1 bay leaf
- 1 tablespoon pickling spices
- 1/2 cup water
- 1 cup white vinegar
Peel and scrape the carrots. Cut to 1/4-inch thick and 3 inches long.
Stand a row of carrots in the bottom of the jar. Place 2 onion slices on these. Place the remaining carrots on top and add 1/2 teaspoon dill seeds.
Combine the brine ingredients in a pot and stir to dissolve the salt and sugar. Boil for 2 minutes. Remove the bay leaf.
Cover the carrots to the brim of the jar with the brine.
Seal the jar and refrigerate for at least 5 days.
For a pint canning jar, prepare 3/4 of the brine, but use all the spices.
You can also use the convenient bags of fresh peeled, sliced carrots.
Try substituting a few cauliflower pieces for a few carrots.
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