By / Photography By E. S. Bruhmann | April 01, 2014

Ingredients

  • 1 pound carrots, peeled
  • 1¼ cups water
  • 1 cup cider vinegar
  • ¼ cup sugar
  • 2 garlic cloves, lightly crushed
  • 1½ teaspoons fennel, dill or anise seeds
  • 1½ tablespoons coarse salt
  • 2 bay leaves

Instructions

  1. Cut carrots into sticks as you would for a veggie platter. Bring a nonreactive medium-sized pot of lightly salted water to boiling, add carrots and simmer 2 minutes. Pour into colander and rinse under cold water. Drain thoroughly.
  2. In same pot, heat remaining ingredients to boiling and reduce to simmer for 2 minutes.
  3. Remove pan from heat, add carrot sticks and cool until room temperature. Transfer to jars and chill.
  4. Carrot sticks should be made at least 1 day in advance of serving. They will keep 1 month refrigerated.

Makes 3 to 4 cups.

Ingredients

  • 1 pound carrots, peeled
  • 1¼ cups water
  • 1 cup cider vinegar
  • ¼ cup sugar
  • 2 garlic cloves, lightly crushed
  • 1½ teaspoons fennel, dill or anise seeds
  • 1½ tablespoons coarse salt
  • 2 bay leaves
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