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Makes 6 servings
INGREDIENTS
| 300 ml (1-1/3 cup) |
water |
| 250 ml (1 cup) |
white vinegar |
| 50 ml (1/4 cup) |
sugar |
| 2 |
garlic cloves |
| 15 ml (1 tbsp) |
dill seeds |
| 15 ml (1 tbsp) |
SIFTO Coarse Salt |
| 5 ml (1 tsp) |
black peppercorns |
| 450 g (1 lb) |
baby carrots, blanched and drained |
DIRECTIONS
- Combine water, vinegar, sugar, garlic, dill seeds, salt and peppercorns in medium saucepan. Bring to a boil; reduce heat and simmer until sugar is blended, about 2 minutes.
- Pour pickling liquid over carrots; cool. Cover carrots; chill at least one day to develop flavour. Pickled baby carrots will keep in the refrigerator for 2 weeks.
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