Pickled Carrots -Refrigerator Pickles

Every Sunday my son looks for something pickled with dinner, doesn't matter if it's a side dish of quick pickled string beans or home canned jalapenos to sprinkle on top, he likes something a little vinegary... I couldn't wait to try these Pickled Carrots! I think you'll like these if you're fond of dill folks, and don't be afraid to bump up the amount of garlic-you know your crowd:@)

A little sweet, a little sour...

This might just become a crunchy new addition to your relish tray at the holidays!

Pickled Carrots-from The Iowa Housewife
1 1/2 C cider vinegar
1 1/2 C water
1 C sugar
2 lbs carrots, peeled and cut into rounds or thin strips
2 Tblsp dill seed
3-4 cloves garlic

1. Boil vinegar, water and sugar, stir until sugar dissolves.
2. Add the rest, bring to boil, cover pot, reduce to simmer for 6-8 minutes.
3. Cool, cover and chill for at least 8 hours

What I did:

1. 1/8" sliced enough carrots to fill a pint jar (approximately 4 large carrots)
2. Boiled 1/2 C cider vinegar, 1/2 C water, 1/3 C sugar until the sugar dissolved.
3. Added carrots, 1 clove garlic, 1 black peppercorn, 1 tsp dill seed. Brought to a boil, reduced to simmer and simmered uncovered for 6 minutes.
4. Poured all into jar (I had a tad more liquid than needed), cooled quickly, covered and let marinate in fridge for several days.

Eat well and have a happy day:@)

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