Dilly Chile Carrot Pickle

By betteirene • March 2, 2011 • 2 Comments

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Author Notes: This is a quick pickle, the kind that can be served soon after it's made and chilled. I don't wait that long--I usually serve it while it's hot, as a side dish with fish and boiled new potatoes with butter and parsley. - betteirene

Serves 4

1 cup water
1 cup cider vinegar
1/4 cup sugar
1 clove garlic, peeled
1 teaspoon dried red pepper flakes (or to taste)
2 tablespoons dill seed
1 tablespoon table salt
1 pound carrots, peeled and cut into 2" sticks about the width of a pencil

Combine all ingredients except the carrots in a non-reactive skillet (not aluminum or cast iron). Bring to a boil, then turn down the heat to low and simmer for three minutes.
Add the carrots and turn the heat to high. Boil vigorously for 3-5 minutes or until carrot sticks are barely tender. Serve the carrots while hot, or place them in a quart jar, cover with the pickling liquid and refrigerate. Eat within 5 days.