Pickled Carrots

Pickles and Preserves Recipes

Yield: 6 jars

• 1 pound carrots, cut into 3-1/2- by 1/2-inch batons
• 6 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

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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