- 1 lb carrots, cut into 3 1/2-×1/3 inch sticks
- 1 cup cider vinegar
- 1 1/4 cups water
- 1/4 cup sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 tbs dill seeds
- 2 tsp salt
In large saucepan of boiling salted water, blanch carrots 1 minute; drain in colander and hold under cold running water.
In large saucepan, combine vinegar, 1 1/4 cups water, sugar, garlic, dill seeds and salt; bring to a boil over medium high heat. Reduce heat to medium; simmer 2 minutes.
Pour vinegar mixture over carrots. Refrigerate, covered, at least 24 hours or up to 1 week.
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