Vinegar-pickled Carrots

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Vinegar-pickled Carrots
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 d 20 min.
Ready in

Ingredients

for
10
Ingredients
3 ¼ cups carrots (peeled; trimmed and cut into 3 to 4-inch sticks)
1.333 cups water
1 cup apple cider vinegar
¼ cup granulated sugar
2 cloves garlic cloves (peeled and lightly crushed)
1 ½ Tbsps Dill seed
1 ½ Tbsps salt
fresh Dill
How healthy are the main ingredients?
carrotapple cider vinegarsugargarlic clovesaltDill
Product recommendation
Store in an airtight container in the refrigerator for up to 1 month.

Preparation steps

1.
In a nonreactive saucepan of boiling salted water, blanch carrots for 2 to 3 minutes. Drain in a colander and rinse under cold running water to stop the cooking process. Transfer carrots to a heatproof bowl.
2.
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 blend and incorporate.