Pickled Carrots
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Yield: 6 jars
Ingredients:
1 pound carrots, cut into 3-1/2- by 1/2-inch batons6 garlic cloves, gently crushed
dill fronds
1-1/2 tablespoons whole coriander seeds
1-1/4 cups water
1 cup cider vinegar
1/4 cup sugar
1-1/2 tablespoons salt
Instructions:
Place 1 garlic clove, dill frond into six sterile glass jar--divide coriander seeds into the jars. Arrange/pack carrots into jars.Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Process jars for 20 minutes. Allow 2 weeks for full flavor.
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