They are easy to make, except for slicing the carrots, another reason to cut them in rounds, and stay crisp not soggy. Make a colorful addition to a relish tray or on a plate with a meal.
I made half the recipe and got 3 pints. If you are going to keep these any length of time, I would hot water bath them.
Pickled Carrots
Prep 20 minutes Cook 15 minutes Marinate 8 hours
1 ½ cups cider vinegar
1 ½ cups water
1 cup sugar
2 pounds carrots, scraped and cut into strips
2 tablespoons dill seeds
3 to 4 cloves garlic
•Combine first 3 ingredients in a large pan. Bring to a boil, stirring until sugar dissolves.
•Add carrots, dill seeds, and garlic; bring to a boil over medium heat. Cover, reduce heat and simmer 6 to 8 minutes. Remove from heat; cool. Cover and chill 8 hours.
•To serve, pour mixture through a large mesh strainer, discarding liquid. Discard garlic if desired. Given in decorative jars or bottles they make a nice hostess gift.
I love carrots, can't grow them worth a darn but love them. They do go on sell a lot and might give this a try. Thank you. Have a great day.
ReplyDeleteI planted some in a pot two years ago, they were round carrots like a radish on steroids. They did fairly wel,l but I buy them in the store also.
DeleteOur Farmers Market usually has someone who has carrots. Hope you try these and like them.
I wonder how these would be, texture-wise, if you cut the carrots into sticks and then lightly steamed them. Or does the pickling process soften them a bit? I wouldn't want pickled carrots that are as hard as raw carrots.
ReplyDeleteI don't know how that would work, but they don't soften much. Next time I am going to thiny slice them which was the way I first ate them at the restaurant. That would help with them not being as soft I think.
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