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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pickled Dill Carrots
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- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 1 quart
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- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 1 quart
Ingredients
Directions
- 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.
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