Prep
30 min
Total
24 hrs 30 min
Makes
2 jars
Looking to “preserve” summer? What better way than to pickle your crop to enjoy all year round. Here with his recipe for Sweet & Spicy Pickled Carrots, is Chef Paul Lillakas.
INGREDIENTS
- 3 cups white vinegar
- 2 cups water
- 1/4 cup sugar
- 2 tsp celery seeds
- 1 tsp salt
- 1 tsp red pepper flakes
- 5-6 large carrots peeled and cut into batons or thick coins
- 1 red onion sliced into wedges
- 4 garlic cloves crushed
- 1 cup packed dill sprigs
METHOD
- In large pot bring vinegar, water and sugar to boil. Remove from heat.
- Add, celery seeds, salt and red pepper flakes. Stir until salt dissolves.
- Pack carrots, onion, garlic and dill sprigs into 2 mason jars.
- Pour bring mixture over top. Seal with lids and store in fridge for minimum 24 hours before serving.
