Pickled Carrots

from Epicurious

1 pound carrots, peeled and cut into 4” x ¼ inch (approximately)

sticks

1 ¼ cups water

½ cup cider vinegar

½ cup white vinegar

¼ cup sugar

2 garlic cloves, peeled and lightly crushed

1 ½ tablespoons dill seeds

1 ½ tablespoons kosher or pickling salt

  1. Bring a large saucepan of water to a boil, and add the carrots. Simmer them for one minute, then place them in a bowl of cold water to stop the cooking process. When the carrots are cool, transfer them to a heatproof bowl
  2. In a small saucepan, bring remaining ingredients to a boil. Reduce the heat and simmer for 1-2 minutes or until the sugar dissolves. Pour the hot liquid over the carrots and cool, uncovered. Once the carrot mixture has cooled, refrigerate it, covered, for at least 1 day before serving