Pickled Carrot Sticks

Pickled Carrot Sticks
Pickled Carrot Sticks
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 10 to 12 servings
Condiment/Spread Garlic Side Marinate Thanksgiving Vegetarian Vinegar Carrot Fall Vegan Dill Seed Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 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.