pickled carrots

By Jody

they will last one month in the fridge

Ingredients

• 1 pound carrots, cut and peeled into 3 1/2- by 1/3-inch sticks
• 1 1/4 cups water
• 1 cup cider vinegar
• 1/4 cup sugar
• 2 garlic cloves, lightly crushed
• 1 1/2 teaspoons dill, anise, corriander or fennel seeds
• 1 1/2 tablespoons salt
• 2 bay leaves

Preparation

Step 1

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 2 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.