Pickled Carrot Sticks

Pickled Carrot Sticks

Pickles
Vegetarian

Makes 2 pints

This is a pretty standard version, welcome on a relish tray and useful for stirring a Bloody Mary.

Ingredients #

  • 1 lb carrots, cut into 3 1/2” by 1/3” sticks
  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, lightly crushed
  • 1 1/2 tbsp dill seeds
  • 1 1/2 tbsp salt

Instructions #

In a large saucepan of boiling salted water, blanch the carrots for 1 minute, drain in a colander, and stop cooking by refreshing under cold running water. Pack the carrot sticks upright in 2 1-pint heatproof jars.

In a saucepan, combine the vinegar, 1 1/4 cups of water, the sugar, garlic, dill seeds and salt. Bring to a boil and simmer for 2 minutes.

Pour the hot mixture over the carrots, filling each jar to within 1/4” of the top of each jar. Cover and chill for at least 24 hours and up to a week.