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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These taste great as a burger topping. Ingredients:
7 carrots, sliced 1/4-inch thick (1 1/4 lbs) |
4 sprigs fresh dill |
3/4 cup white wine vinegar |
3/4 cup water |
1/3 cup sugar |
kosher salt |
1 teaspoon dill seed |
1/2 teaspoon caraway seed |
fresh coarse ground black pepper |
Directions:
1. Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
2. Pack the carrots and dill sprigs into a quart jar.
3. To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
4. Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.
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