Monday, September 14, 2009


Pickled Carrot Sticks

1 pound carrots, cut into 3 1/2 inch sticks
1 1/4 cup 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 saucepan of salted boiling water for 1 minute. Drain in colander and plunge in ice water to stop cooking. Transfer to heat-proof bowl. Combine water, vinegar, sugar, garlic, dill seeds and salt in same saucepan and bring to a boil. Reduce heat and simmer for 2 minutes Pour mixture over carrots. Cool carrots, uncovered, then refrigerate, covered, for at least 1 day to allow flavors to develop. Carrots keep in airtight container in refrigerator for up to a month.

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