Shula, I didn’t scale up this recipe much to make my wedding cakes. I made only two at a time, I think, because I only had that many pans. In any case, the recipe doubles beautifully, and I’ll bet you could scale it up even higher with no problem. For a gluten-free version, I think the best and easiest solution is to replace the flour with unsweetened cocoa powder. Go for it!

I received your lovely book as a present recently from someone who knows just how much I love your blog 🙂 I just finished making the pickled carrot recipe, and I was quite alarmed when the garlic turned a bright as the summer sky blue. I read something about why this happens (the sulfates in the garlic reacting with copper in the water/vinegar/pan/etc), but I'm not sure what can be done to prevent this!

Do you have any wise words of wisdom for me?

Love your blog, and so happy for all the happiness that has found you!

XOXO Danielle

a) use it cold. Prepare your carrots, put them in jars, and cover with cold brine. They will take longer to absorb the brine and taste right than they would if the brine was hot, but it should work just fine.

b) warm it slightly. Put your prepared carrots in a microwaveable bowl. Add the brine. Microwave briefly, just until the brine and the carrots are warm. This will encourage the carrots to start to absorb the brine faster.

Basically, you just don’t want to reheat it on the stove, because boiling it again would change its flavor balance.

I’m wondering what you do with the brine once the carrots are all gone. Do you think it is safe to reuse for another batch?