Overloading the Machine

Pickled Carrots

Recipes / Sides

  • 1 pound (450 g) carrots, peeled
  • 1 1/4 cups (310 ml) water
  • 1 cup (280 ml) cider vinegar
  • 1/4 cup (50 g) sugar
  • 2 garlic cloves, lightly-crushed
  • 1 teaspoon dill seeds
  • 1/2 teaspoon anise seeds
  • 1 1/2 tablespoons coarse salt
  • pinch of red pepper flakes
  • 2 bay leaves

1. Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)

2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.

3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.

4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.

This page was last modified on 2012 August 16.