Pickled Carrot Sticks
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 servings
- 1/4 cup sugar
- 1 1/2 tablespoons salt
- 1 1/4 cups water
- 1 cup cider vinegar
- 1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
- 2 garlic cloves, lightly crushed
- 1 1/2 tablespoons dill seeds
- Carbohydrate 9 g(3%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 204 mg(9%)
- Calories 39
Preparation Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 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. Cooks' note:Carrots keep, chilled in an airtight container, 1 month.
Preparation Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 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. Cooks' note:Carrots keep, chilled in an airtight container, 1 month.
