Vinegar-pickled Carrots

Name: Vinegar-pickled Carrots
Total time: 1 d 20 min
Yield: 10
Ingredients: 3.25 cups carrots (peeled; trimmed and cut into 3 to 4-inch sticks); 1.333 cups water; 1 cup apple cider vinegar; 0.25 cup granulated sugar; 2 cloves garlic cloves (peeled and lightly crushed); 1.5 Tbsps Dill seed; 1.5 Tbsps salt; fresh Dill

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 1 d 20 min.

Ready in

Ingredients

for

servings

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?

carrot apple cider vinegar sugar garlic clove salt Dill

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Product recommendation

Store in an airtight container in the refrigerator for up to 1 month.

Preparation steps

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.

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.