- 7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
- 4 sprigs dill
- 3/4 cup white wine vinegar
- 1/3 cup sugar
- Kosher salt
- 1 teaspoon dill seeds
- 1/2 teaspoon caraway seeds
- Coarsely ground pepper
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
Photograph by Charles Masters