Easy Pickled Carrots
Even though I am so ready for melons and peppers and eggplant and basil and TOMATOES, I am still loving these spring carrots! Â They are sweet and satisfying. Â If you have made one too many salads with carrots and need something new to do with them, try making these refrigerator pickles. Â They make a great snack!
--Jenna Muller
1 lb. carrots, peeled
1 1/4 cup water
1 cup cider vinegar (or white wine vinegar)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 teaspoons fennel, dill or anise
1 1/2 tablespoons coarse salt
2 bay leaves
1. Cut the carrots into sticks approximately the size of your finger. Â Bring a medium sized pot of lightly salted water to a boil.
2. When the water boils, drop in the carrots for about a minute. Â Pour into a colander and rinse with cold water. Â Drain thoroughly.
3. Â In the same pot, heat the remaining ingredients. Â After it comes to a boil, reduce the heat and simmer for two minutes.
4. Remove from the heat and add the carrot sticks. Â Cool to room temperature, then put into jars and chill. Â
Let them sit in the fridge for a full day before eating. Â They should keep in the fridge for a month.