Pickled Carrot Slices
Makes about 3 cupsFor the brine:
1/2 cup Garlic-Basil White Wine Vinegar
1/2 cup sugar
1 bay leaf
1/2 tsp caraway seed
1/2 tsp coriander seed
6 garlic cloves, sliced
6 small dried red hot peppers
1-LB medium carrots, peeled and cut into 1/4-inch diagonal slices
2 Tbsp freshly snipped dill
Use Five-Herb Vinegar or Spicy Oregano-Lemon White Wine Vinegar.
Notes: If desired, prepare ahead and refrigerate for up to 4 days.
DirectionsMake the brine: In stainless steel pot, combine all of the brine ingredients with 2 cups water and bring to a boil. Reduce heat to a brisk simmer.
Prepare the carrots: Add carrots to the brine and cook for 3 to 4 minutes; the carrots will be still quite firm. Remove carrots to a baking sheet; spread out to cool. Let brine come to room temperature.
Put carrots in a covered container; pour over brine. Marinate for several hours in the refrigerator.
Just before serving, sprinkle with fresh dill.
View The New York Times.