Pickled Baby Carrots with Dill -

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Pickled Baby Carrots with Dill

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By Linda Ziedrich

Posted July 23rd, 2007

This article is reprinted with permission from The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich, (1999, Harvard Common Press)

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Servings:	12
Author Notes:	Although she takes two or three foot-long carrots in each bag lunch, my nine-year-old daughter, Rebecca, pulls the carrots from her garden when they are only about 4 inches long. I don't mind, though-these sweet little carrots are perfect for pickling. For variety, you might use tarragon or cilantro in place of the dill.
Ingredients:	1 pound (1 quart) 4-inch carrots, scrubbed and trimmed 1/4 cup minced dill fronds or 2 whole dill sprigs 3 large garlic cloves, coarsely chopped 1 to 2 red jalapeno peppers, seeded and sliced 1/2 teaspoon black peppercorns, crushed 1 1/2 teaspoons pickling salt 1 cup white wine vinegar 1 cup water 1/4 cup sugar
Instructions:	Makes 1 Quart 1. Blanch the carrots for 2 minutes in boiling water, then immerse them in cold water until they have cooled. 2. Pack the carrots and dill into a 1-quart jar. In a saucepan, bring the remaining ingredients to a boil. Pour the liquid over the carrots. Cap the jar, and let it cool to room temperature. Refrigerate the jar for 2 days or longer before eating the carrots. Refrigerated, they will keep for at least 2 months.