Pickled Carrot Sticks (Gourmet Magazine) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This is great as a party appetizer, a snack, or as a cocktail garnish. Recipe was developed by Zanne Stewart, Gourmet's executive food editor, and was printed in the magazine in both 1985 and 2003. I reduced the amount of dill as I found the original amount (1 1/2 T of dill seeds) too strong. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make. Carrots keep, chilled in an airtight container, for 1 month. You can use peeled or unpeeled carrots. It also works really well with other vegetables, including green beans, cauliflower, and celery. Ingredients:
1 lb carrot, cut into 3 1/2- by 1/3-inch sticks |
1 1/4 cups water |
1 cup cider vinegar |
1/4 cup sugar |
2 garlic cloves, lightly crushed |
1 tablespoon dill seeds or 2 -3 heads fresh dill weed or 2 -3 heads dried dill weed |
1 1/2 tablespoons salt |
Directions:
1. Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
2. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
|
|