Thursday, January 27, 2011

Quick Pickled Carrots

I'm enough of a food geek to think pickling is fun, but I don't always have time to spend toiling over the canning kettle.  Refrigerator pickles let me enjoy pickled vegetables with less of a time commitment.

The ingredients
1 lb carrots, cleaned and cut into thin sticks
1 1/4 cup water
1 cup apple cider vinegar
3 cloves garlic, smashed with the edge of a knife
1/4 c sugar
2 t dill seeds, or a couple sprigs of fresh dill
2 t salt

The process

  1. Pack carrots into wide-mouth mason jars, or another heatproof container.
  2. Bring remaining ingredients to a boil in a saucepan, and simmer until the sugar dissolves, about 1-2 minutes.
  3. Pour pickling liquid over carrots, and let them cool to room temperature uncovered.
  4. Cover and refrigerate a few days before eating.

1 comment:

  1. Sounds great- and does not need a pressure cooker. Love it!


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