Pickled Carrots

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.  Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

One thought on “Pickled Carrots

  1. DixLee on said:

    Raw carrots (unblanched), as well as raw red and yellow peppers ~ all sliced lengthwise in narrow strips ~ could be used in the above mixture as well. A local restaurant pickles fresh veggies this way and includes them in their popular antipasto appetizer.

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