That distinction matters. Instead of disappearing into the cooking process, a few drops of Barrel Aged Pome hit the hot carrots at the end, where the vinegar’s aroma and acidity remain vivid.

Serves 4

Ingredients

• 1 1/2 pounds carrots
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 to 2 tablespoons Pome Barrel Aged Apple Cider Vinegar
• 1 tablespoon chopped parsley
• Flaky sea salt, optional

Method

1. Heat the oven to 425°F.
2. Cut the carrots lengthwise if large. Toss with olive oil, salt, and black pepper.
3. Spread them on a sheet pan and roast until deeply browned at the edges and tender in the center, about 25 to 35 minutes.
4. Transfer the hot carrots to a serving dish.
5. While they are still steaming, drizzle with 1 tablespoon Barrel Aged Pome and toss.
6. Taste before adding more. The goal is not to make the carrots taste vinegary. It is to make the carrots taste more like themselves.
7. Finish with parsley and flaky salt.

Keep a jar in the refrigerator for tacos, grain bowls, sandwiches, beans, salads, eggs, and roasted vegetables.

Makes one small jar

Ingredients

• 1 medium red onion
• 1/2 cup Pome Bittersweet Apple Cider Vinegar, minimum 5% acidity
• 1/2 cup water
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher or pickling salt

Method

1. Wash and sanitize a heat-safe glass jar.
2. Peel the onion and slice it very thinly. Pack the slices into the jar.
3. Combine the Pome, water, sugar, and salt in a small saucepan. Bring just to a simmer, stirring until the sugar and salt dissolve.
4. Pour the hot brine over the onions until they are submerged.
5. Allow the jar to cool, cover, and refrigerate.
6. Let the onions pickle for several hours before serving. They are even better the following day.

This is a refrigerator pickle. Keep it refrigerated. It is not intended for shelf-stable canning.