My creation for today: pickled carrots sticks with garlic, ginger and dill. I won’t really know how these are until they’ve been soaking up the lovely brine (at least 24 hours from now – in reality, I’ll probably have some with my lunch on Monday), but I have a good idea they’ll be delicious.
Pickled Carrot Sticks
1 lbs. carrots, peeled and cut into sticks (about 3″ x 1/3″)
1 1/4 C water
1 C cider vinegar
1/4 C sugar
2 garlic cloves, lightly crushed
1 1/2 Tbsp. salt
1 1/2 Tbsp. mustard seed
2 slices of peeled ginger, about 1/8 inch thick
Several sprigs of fresh dill
Put carrots in a heat proof bowl. Bring remaining ingredients except the fresh dill to a boil in a saucepan. Reduce heat and simmer for two minutes. Pour pickling liquid over carrots and cool, uncovered. Put carrots with the liquid in an airtight container with the dill sprigs and chill at least one day for flavors to develop. Keep the pickled carrot sticks in the fridge in an airtight container and they should keep for a month…but I know mine won’t last that long!
Thanks for the visit.