There was a 1 pound bag of carrots in the refrigerator that I was afraid was going to go to waste. Truly, I was hoping my baby would love homemade pureed carrots, but, once again, her picky side prevailed. Thus, providing an opportunity to try pickling carrots. I found this recipe from David Lebovitz and was impressed with what seemed to be an effortless method and had to try it.
They are a huge hit. For variation, in one jar, jalapenos were added to see if they would add a kick, and they did just that. Both jars of carrots turned out superb. The carrot slices are great for barbeques, parties, picnics, snacks, or even hostess gifts. The bright orange inside the jar is quite eye catching…
1 lb carrots, peeled
1 1/4 c water
1 c cider vinegar
1/4 c sugar
2 garlic cloves, lightly crushed
1 1/2 tsp fennel, dill, or anise seeds (See Note)
1 1/2 tbs coarse salt
2 bay leaves
Cut the carrots into sticks similar to those in the photo. Slicing large rounds is an option for a different look. Bring a medium-sized saucepan of lightly salted water to a boil. (Use a non-reactive pot.) When the water boils, drop the carrots in and simmer for one minute. Don’t cook longer than a minute as you want the carrots to still be crunchy. Pour into a colander and rinse under cold water. Drain thoroughly.
In the same pot, add the remaining ingredients and bring to a boil. Once it begins to boil, reduce the heat and simmer for a couple of minutes. Remove from heat and add the carrot sticks. Let sit at room temperature until they have cooled. Once cool, place the carrots in preferred jars with lids and refrigerate them for at least 24 hours.
Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.
Note: One or a mix of the seeds is fine. The original recipe called for 1 ½ tablespoons, however, it may be too strong from some. Reducing it (as above) is best but go ahead and go with the original amount if you desire. The flavors will be much bolder.
Recipe source: David Lebovitz