Pickled Carrot Sticks

Plan ahead cooking for a delicious year-round snack. Add a jalapeno for a little kick!

Serves:

10 people

Ingredients

  • 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

Directions

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.

Source:

Gourmet

Produce: