Sunday, August 15, 2010

Dilled Carrot Pickles

I served these with a dinner of rice and beans. The recipe is adapted from one for canning that appeared in The Best of Food and Wine, 1993

1 1/2 cups of cider vinegar
6 garlic cloves
3 tablespoons dill seeds
2 tablespoons honey
1 teaspoon salt
1 pound carrots, thinly sliced

Combine vinegar, garlic, dill seeds, honey and salt in a pan and add 3/4 cup water. Bring to a boil over medium heat, then remove and let sit ten minutes. Pour over the carrots, and cover. Let cool slightly, then chill and keep refrigerated. After the first day, remove the garlic cloves.

These pickles are very crunchy. If you prefer something softer, I'd cook the carrot slices a bit first.

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