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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Ingredients:
1 pound carrots, cut into 3 1/2- by 1/3-inch sticks |
1 1/4 cups water |
1 cup cider vinegar |
1/4 cup sugar |
2 garlic cloves, lightly crushed |
1 1/2 tablespoons dill seeds |
1 1/2 tablespoons salt |
Directions:
1. 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.
2. 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.
3. Cooks' note: Carrots keep, chilled in an airtight container, 1 month.
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