I made one jar of pickled carrots that are currently chilling in the fridge. If they pass my taste test tomorrow, I will proceed to pickle everything within my reach. I am most excited about pickled asparagus and beets.
Recipe from smitten kitchen:
(did not have dill seeds so I omitted them)
1 pound carrots, cut into 3 1/2 - by 1/3 - inch sticks
1 1/4 cups water
1 cup cider or plain vinegar (the former makes a sweeter, milder brine)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt
Place carrots in a heatproof bowl (I used a jar). Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer for 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Carrots keep, chilled in an airtight container, 1 month.
