they will last one month in the fridge
- 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
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.