Pickled Carrots with Caraway Seeds -Refrigerator Pickle

My son loves something pickled with dinner and I'm always looking for a new addition to my relish tray or charcuterie board... So I was looking forward to trying these Pickled Carrots with Caraway Seeds and they did not disappoint:@) This recipe does not make puckery pickles, this will be a very nice sweet bite. Mine ended up marinating for 3 days, the original post says you can keep them in the refrigerator for up to a month. If you're looking for something colorful and a little unexpected for your Easter dinner, I think most folks will like this nice mild pickle.

Recipe easily scaled down.

A different version with garlic and dill seed HERE.

Pickled Carrots with Caraway Seeds-from Taste of Home

2 lbs carrots, peeled, cut diagonally 1/8" slices

3 bay leaves

2 tsp caraway seeds

2 C water

1 C sugar

1 C cider vinegar

2 Tblsp kosher salt

1. Place carrots and bay leaves in large bowl.
2. Toast caraway seeds in small sauce pan over medium heat 1-2 minutes until fragrant, stirring constantly.
3. Add water, sugar, vinegar and salt to pan. 
4. Bring to boil, stir, pour over carrots.
5. Store covered in refrigerator at least overnight, and up to 30 days.

Eat well and have a happy day:@)