Pickled Baby Carrots
1 pound baby carrots
1 1/4 cups water
1 cup white wine vinegar
1/4 cup sugar
2 cloves garlic, minced
2 T dill seeds
2 T sea salt
Bring a large pot of salted water to boil and cook carrots for one minute. Drain in a colander and run under cold water. Place carrots in a heatproof bowl and set aside. Mix water, vinegar, sugar, garlic, dill seeds, and salt in a saucepan and bring to boil over high heat. Reduce heat and let simmer for five minutes. Pour over carrots and let cool. Transfer carrots and liquid to an airtight container; refrigerate at least 24 hours before sampling. Keeps for about three weeks.
Works well with green beans, sugar snap peas, peppers, and cauliflowers too.
1 1/4 cups water
1 cup white wine vinegar
1/4 cup sugar
2 cloves garlic, minced
2 T dill seeds
2 T sea salt
Bring a large pot of salted water to boil and cook carrots for one minute. Drain in a colander and run under cold water. Place carrots in a heatproof bowl and set aside. Mix water, vinegar, sugar, garlic, dill seeds, and salt in a saucepan and bring to boil over high heat. Reduce heat and let simmer for five minutes. Pour over carrots and let cool. Transfer carrots and liquid to an airtight container; refrigerate at least 24 hours before sampling. Keeps for about three weeks.
Works well with green beans, sugar snap peas, peppers, and cauliflowers too.
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