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Author Notes: This recipe was inspired by the painting 'Still Life with Pepper and Carrot' by the 18th-century American artist William Merritt Chase and adapted from a recipe by Smitten Kitchen.
Adding a small orange chili adds a bit of spice and heat. Delicious when paired with a cold beer and served as a light appetizer. This recipe intends the carrots to be stored in the refrigerator and to be consumed within 8 to 10 days. - feastingonart —feastingonart
Food52 Review: Feastingonart's Pickled Pepper & Carrots is a snap to make: Just boil the pickling liquid along with the spices and herbs, pour it over the carrots and you're done! The next day you'll have bright, crunchy carrots with a bit of heat from the pepper and an assertive dill flavor. —broccolirose
- 5 carrots, peeled, cut in half and then into wedges
- 1 cup water
- 1 cup apple cider vinegar
- 1/4 cup raw sugar
- 2 garlic cloves, smashed
- 1 teaspoon dill seeds
- 1 teaspoon fennel seeds
- 1.5 tablespoons salt
- 1 chili, sliced
- 1 teaspoon fresh dill, chopped
- Place the carrots into a medium-sized pickling jar upon a wooden cutting board. In a small saucepan, add the water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt and small chili and bring to a boil over medium-high heat. Simmer the mixture for two minutes and then remove from the heat. Pour the brine over the carrots and add the fresh dill to the jar. Cover immediately with the lid and let cool about 1 hour before storing in refrigerator. Wait at least one day before eating to let the flavors develop, store in refrigerator.
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