I have a theory that just about anything will taste better if pickled or deep fried. This recipe is further proof that I'm right.
This recipe is nice and easy. Just peel, cut and blanch the carrots. Then simmer the simple pickle brine and pour it over the carrots. That's it.
These really had the flavor of good homemade pickles. Nice and crisp with a healthy dose of garlic and dill, plus that vinegary punch.
I took a handful of these with me every day last week to go with my sandwich. It was a nice change from my usual ho-hum plain carrot sticks. The Book also suggests adding these pickled carrots to a Thanksgiving relish tray. Sounds good to me.
Date Cooked: June 29, 2008
Degree of Difficulty: Easy
2 years ago