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