Рецепт Pickled Carrot Sticks
Carrots and more carrots!
By Eliot, on June 14th, 2010
I spent all weekend scrubbing, slicing, blanching, and freezing carrots. I even pickled a couple of pints. I know I will be sad when they are all gone, but for now, I am glad that I am done with them.
I used this recipe from Gourmet for the dilled carrots. I had just pulled some garlic, so I was able to use our fresh dill, garlic, and carrots (all from the garden) for this recipe. I used all the baby carrots I pulled to pickle. They look really cute in the jars. Besides the dill seed, I added 3-4 dill pieces to each jar as well. This time, I also added a little red pepper flake.
Pickled Carrot Sticks
(Gourmet Cookbook, The. Ed. Ruth Reichl. New York: Houghton Mifflin, 2004. p 909-910)
- 1 pound carrots
- 1 3/4 c. water
- 1 c. cider vinegar
- 1/4 c. sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 T. dill seed
- 1 1/2 T. salt
Blanch carrots in a 4-quart saucepan of boiling well-salted water for 1 minute; drain ina colander and rinse under cold water to stop the cooking. Transfer to a heatproof bowl.
Combine water, vinegar, sugar, garlic, dill seed, and salt in same saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Pour mixture over carrots. cool carrots, uncovered, then refrigerate, covered, for at least 1 day to allow flavors to develop.
Note: The carrots keep, refrigerated in an airtight container, for up to 1 month.
Carrot