pickled carrot sticks

print now | return to original post

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.


pickled carrot sticks was originally published on smittenkitchen.com

all content and photos © 2006 - 2013 Smitten Kitchen LLC