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Pickled Carrot Sticks

kept bytihleigh
recipe bySmitten Kitchen
Notes: 

Adapted from Gourmet Magazine

* From my own experience, and from comments I have received, I’ve learned that dill seeds aren’t always the easiest thing to find. Mine are from McCormick, but they were also the only bottle I could find in the two different stores I went to. If you can’t find them, use fresh or dried dill instead. You can put the dried dill in with the brine as you boil it. If fresh dill, I would drop it in the container your are storing the carrots in, just before you put them in the fridge.

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Ingredients: 

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider or plain vinegar (the former makes a sweeter, milder brine)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds*
1 1/2 tablespoons salt


 

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