But since carrot sticks are inherently good, and good for you things, I see no reason to throw them out with the resolutions bathwater. Because what if that, uh, bathwater was bright and tangy? What if had a buttery dill vibe? What if it had a kick of garlic? What if you pickled your carrot sticks? If you were me, you would not be able to keep your tongs out of the jar. I had one of those “oh, let me try one and see how they came out” moments before I went to work Thursday morning. Then I tried another one. And another. Um, I had pickled carrot sticks for breakfast–I am gross. But these are not.
Be warned, however, the brine is so good it’s going to get you thinking “what can I pickle next?” Alex has been on the pickle prowl for a couple days now and I see him eying the leeks in the fridge, the beans in the pantry. I don’t like the way he looks at them. I hid the rest of the purple potatoes. I’m sleeping with one eye open.
Comments RSS: Comments are such a big part of smittenkitchen.com, its about time I had a separate feed for them, now located in the sidebar. Much thanks to my WordPress Guru for getting my RSS feeds working again. Turned out the culprit was a single space in a line of code. I couldn’t make this stuff up if I tried.
Pickled Carrot Sticks
Adapted from Gourmet Magazine
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
Place carrots in 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.
Carrots keep, chilled in an airtight container, 1 month.
* 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.