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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 pound red, white, and/or yellow pearl onions (about 2 cups) |
1 pound baby carrots with tops* (about 40), peeled and trimmed |
1 1/2 cups white-wine vinegar |
2 1/2 cups water |
2/3 cup sugar |
2 teaspoons dill seeds |
2 teaspoons salt |
4 large celery ribs, cut into 4- by 1/2-inch sticks |
Directions:
1. In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.
2. In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.
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