Comments on: pickled carrot sticks

By: Tami

Tami — Tue, 01 Sep 2009 00:56:02 +0000

I love pickeled things as well we pickle green beans all of the time, with hot peppers for a kick, I also have started pickeling celery, what a great snack and I must say the perfect garnish for bloody marys. I do not put sugar in my pickeling liquid, just water, vinagar spices and of course hot peppers. I also process them so they will last in the pantry, however they never last long. The processing also cooks the veggies just right so they are still crunchy but not raw tasting.

By: Emily

Emily — Tue, 11 Aug 2009 02:25:12 +0000

I just made these tonight. They are sitting in my fridge and I am itching to pull them out and start munching on them, but I’m holding out until tomorrow so they’ll be really flavorful and fully delicious. I was wondering which type of vinegar you used when you made these, or if you’ve tasted it both ways for yourself.

By: Basht

Basht — Fri, 26 Jun 2009 01:24:24 +0000

i made these this week, after finding your blog and they are fantastic. i’ll be saving this one.

By: Clea

Clea — Mon, 15 Jun 2009 22:58:20 +0000

I finally am commenting on this post to say…this is probably the single recipe I make the most. I always switch things up– this time, I used white vinegar with a splash of apple cider, and the dried herbs/spice mixture included dill, ginger, and red pepper flakes. I love snacking on these during the week and am going to bring this batch to a potluck on Wednesday– thanks again for starting my pickled carrot addiction!

By: Eva

Eva — Sun, 14 Jun 2009 03:59:42 +0000

I’m in love with most pickled things (except the pickled brussel sprouts my mom currently has in our pantry) and we often have quick fridge pickles (I don’t know what else to call them) sitting in our fridge. These are not in our fridge, as they are sitting in my lap right now. They make a tasty tasty tasty midnight snack.

By: emi s

emi s — Fri, 29 May 2009 04:18:09 +0000

I just made these, and oh man, they’re delicious. They’ve only been in the fridge for about half an hour though – I can’t wait to taste them tomorrow. I also sliced up some daikon radish and added it. I think pickled carrots and daikon will go well together.

By: christina

christina — Thu, 28 May 2009 20:21:08 +0000

i just made these–moved them to the fridge, anyway–and now i can’t decide if the whole house smells like vinegar, or if i do. the latter would be a problem!

i added some mustard seeds and peppercorn along with the dill, sugar, and salt, and used apple cider vinegar…it seems like they can’t help but come out well with all that.

By: Cristy

Cristy — Thu, 21 May 2009 19:47:22 +0000

Thanks so much for this recipe! I’ve made them several times now, as I’ve recently become addicted to pickled snacks. I just wanted to mention that each time I’ve used fresh dill and I’ve found that the best way is to put the dill with the raw carrots, so everything gets limp together when the liquids are added.

By: glimmer

glimmer — Wed, 25 Mar 2009 11:58:21 +0000

Hi, I’ve just made them- thety look so delicious- I can’t wait to try how they taste :) Thank You for the recipe! I quoted it on my blog.

By: Kim

Kim — Mon, 19 Jan 2009 18:57:04 +0000

These are delicious! I’m in the process of making my third batch in two days. I had company over yesterday for football and everyone raved about them.