Pickled Carrot Slices

A garlicky spiced brine lends depth to these pickled carrot slices, and a final sprinkling of fresh dill adds spark.

Ingredients

• ½ cup white wine vinegar
• ½ cup sugar
• 1 tablespoon salt
• 4 cloves
• 1 bay leaf
• ½ teaspoon caraway seed
• ½ teaspoon coriander seed
• 6 garlic cloves, sliced
• 6 small dried red hot peppers
• 1 pound medium carrots, peeled, in 1/4-inch diagonal slices
• 2 tablespoons freshly snipped dill, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    166 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 1 gram protein; 1079 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

About 3 cups

Preparation

1. In stainless steel pot, make brine: combine vinegar, sugar, salt, cloves, bay leaf, caraway, coriander, garlic and hot peppers. Add 2 cups water and bring to a boil.
2. Reduce heat to a brisk simmer and add carrots. Cook for 3 to 4 minutes, until still quite firm. Remove carrots and spread out to cool on platter or baking sheet. Let brine come to room temperature. Put carrots in glass or plastic container, and pour brine over them. Let marinate several hours, refrigerated. May be prepared ahead and refrigerated for up to 4 days. Serve sprinkled with fresh dill.

About 30 minutes