Vinegar-pickled Carrots
(0 votes)
(0 votes)
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
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.