Pickled Carrot Sticks
Photo © Deb Perelman
- 1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
- 1 1/4 cups water
- 1 cup cider or plain vinegar (the former makes a sweeter, milder brine)
- 1/4 cup sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 tablespoons dill seeds
- 1 1/2 tablespoons salt
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Carrots (1 pound)
- Condiments
- Cider or plain vinegar (1 cup)
- Cooking & Baking
- Dill seeds (1 1/2 tablespoons)
- Garlic cloves (2)
- Salt (1 1/2 tablespoons)
- Sugar (1/4 cup)
- Drinks
- Water (1 1/4 cups)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 11, 2008 (5 years ago).
11 people saved this recipe.
