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.
