![\"pickled-carrots\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2013\/05\/pickled-carrots.jpg\")
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1 pound (450 g) carrots, peeled
\n 1 1\/4 cups (310 ml) water
\n 1 cup (280 ml) cider vinegar
\n 1\/4 cup (50 g) sugar
\n 1 1\/2 teaspoons fennel, dill, or anise seeds (See Note)
\n 1 1\/2 tablespoons coarse salt
\n 2 bay leaves<\/p>\n
1. Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot, f.e. stainless steel)<\/p>\n
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.<\/p>\n
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.<\/p>\n
4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.<\/p>\n
Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.<\/p>\n
Note: The original recipe called for 1 1\/2 tablespoons dill or fennel seeds (in later incarnations.) I found the flavor way, way too strong and reduced it. But feel free to use their original quantities.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pound (450 g) carrots, peeled 1 1\/4 cups (310 ml) water 1 cup (280 ml) cider vinegar 1\/4 cup (50 g) sugar 1 1\/2 teaspoons fennel, dill, or anise seeds (See Note) 1 1\/2 tablespoons coarse salt 2 bay leaves 1. Cut the carrots into stick approximately the size of your fourth finger. Bring…<\/p>\n