by betteirene
View
my 44 recipes »
betteirene's Notes:
Expand1 cup water Ask a question about this ingredient
1 cup cider vinegar Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1 clove garlic, peeled Ask a question about this ingredient
1 teaspoon dried red pepper flakes (or to taste) Ask a question about this ingredient
2 tablespoons dill seed Ask a question about this ingredient
1 tablespoon table salt Ask a question about this ingredient
1 pound carrots, peeled and cut into 2" sticks about the width of a pencil Ask a question about this ingredient
Combine all ingredients except the carrots in a non-reactive skillet (not aluminum or cast iron). Bring to a boil, then turn down the heat to low and simmer for three minutes.
Ask a question about this stepAdd the carrots and turn the heat to high. Boil vigorously for 3-5 minutes or until carrot sticks are barely tender. Serve the carrots while hot, or place them in a quart jar, cover with the pickling liquid and refrigerate. Eat within 5 days.
Ask a question about this stepLove the quick pickles!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I need to try these.