Want to impress your fellow hobbits or other denizens of Arda by bringing a dazzling, unique side to your next feast? Then look no further than this delicious and colorful recipe! Join Kili as she shows you how she turned some purple carrots from her hobbit garden into a scrumptious dish… and discovers something spooky about the carrots along the way! Watch the episode.
Quick Pickled Carrots
Ingredients:
About 1 lb of carrots, tops removed, peeled if needed, sliced into rounds or sticks
A diced onion (I used purple to keep on theme!)
1 cup of water
2/3 – 1 cup distilled white or apple cider vinegar
1 Tbsp sea salt
1 Tbsp organic cane sugar (or stevia to taste)
1 tsp celery seeds
1 1/2 tsp mustard seeds
1 tsp coriander seeds
2-6 cloves of peeled garlic
Sprigs of fresh dill
Instructions:
Parboil carrots for a few minutes just to soften them. Drain and set aside.
Dice up the onion.
Add carrots to a large mason jar or glass container. Set aside.
To a small saucepan, add distilled white (or apple cider) vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar and solids. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Add the celery, mustard, and coriander seeds to the jar. Add the peeled garlic and the fresh dill.
Stuff the carrots and onions into the jar.
Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Happy Hobbit has brought Middle-earth to its viewers’ daily lives since joining TheOneRing.net in 2012! Learn hobbity recipes, crafts, and more by watching new episodes and/or perusing the 10+ years worth of videos on their YouTube channel. đ» New episodes debut every other Saturday. Be sure you are subscribed to Happy Hobbit on YouTube and check back here at TheOneRing.net so that you don’t miss out!
Get even more slow-living hobbit content by following Happy Hobbit on Instagram,Facebook, Twitter, and TikTok! If watching the show has left you with an appetite for more, know that Kili (Kellie) has a podcast where Tolkien is often mentioned called Forests, Folklore & Fantasy.
New York Comic Con was a wonderful place to be for Tolkien fans! Other than the excellent coverage by staffer greendragon who interviewed several of the creatives behind the upcoming The Lord of the Rings: The War of the Rohirrim (look out for the videos on TORn’s YouTube and socials), Kili from Happy Hobbit got to chat with some amazing Tolkien-inspired artists on the showroom floor. You can hear their stories below and be sure to check out the links to their amazing creations! Watch the episode.
Happy Hobbit has brought Middle-earth to its viewers’ daily lives since 2012! Learn hobbity recipes, crafts, and more by watching new episodes and/or perusing the 10+ years worth of videos on their YouTube channel. đ» New episodes debut every other Saturday, so be sure you are subscribed to Happy Hobbit so that you don’t miss out!
Get even more slow-living hobbit content by following Happy Hobbit on Instagram,Facebook, Twitter, and TikTok! If watching the show has left you with an appetite for more, know that Kili (Kellie) has a podcast where Tolkien is often mentioned called Forests, Folklore & Fantasy.
Have you ever wanted to try your hand at stocking your hobbit larder with some deliciously crunchable dill pickles, but didn’t want to fuss with the mess of canning them? Then you’re in luck! Whether you use homegrown cucumbers or those you have purchased at your local market, learn how to pickle them with this quick and easy recipe! Watch the new episode.
Quick Refrigerator Dill Pickles
To begin: Wash your cucumbers and chop off their heads and tails before measuring them against your jar and cutting them down to size. Next, slice your cucumbers into spears, chips, or both! I recommend placing the solid ingredients into the jar before stuffing the jar with cucumbers. You can even prepare a cute little jar just to bring on a picnic! Feel free to experiment with the ingredients.
Brine:
1Œ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1Ÿ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
16 or so dill sprigs
Instructions:
Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month or two.
Happy Hobbit has brought Middle-earth to its viewers’ daily lives since 2012! Learn more hobbity recipes, crafts, and more by watching new episodes and/or perusing the 10+ years worth of videos on their YouTube channel. đ» New episodes debut every other Saturday, so be sure you are subscribed to Happy Hobbit so that you don’t miss out!
Get even more slow-living hobbit content by following Happy Hobbit on Instagram,Facebook, Twitter, and TikTok! If watching the show has left you with an appetite for more, know that Kili (Kellie) has a podcast where Tolkien is often mentioned called Forests, Folklore & Fantasy.
