Pickled carrot sticks

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Ingredients

  1. 1 lb carrots, cut into 3 1/2-×1/3 inch sticks
  2. 1 cup cider vinegar
  3. 1 1/4 cups water
  4. 1/4 cup sugar
  5. 2 garlic cloves, lightly crushed
  6. 1 1/2 tbs dill seeds
  7. 2 tsp salt

Steps

  1. In large saucepan of boiling salted water, blanch carrots 1 minute; drain in colander and hold under cold running water.

  2. 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.

  3. Pour vinegar mixture over carrots. Refrigerate, covered, at least 24 hours or up to 1 week.

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