Pickled Carrots

I'm not an enormous carrot fan. Probably because, like celery, I associate carrots with dieting. But when I saw all the spring carrots at the farmer's market, I felt the need to buy them.

Peel the carrots. You can either cut them into uniform sticks like David Leibovitz did or just cut off the ends and leave them in the vague carrot shape like I did.

I did diverge from him in one respect: he suggests cold packing, ie allowing the pickling liquid and carrots to come to room temperature and then packing the jars. Since I'm somewhat paranoid about contamination, I just hot-packed mine. If you want to cold pack, follow his directions.

Makes 1 quart.

Eat Rating: Good. For carrots.
Difficulty: Easy to Medium.

From David Leibovitz

1 lb carrots, peeled
1 1/4 cups water
1 cup apple cider vinegar
1/4 cup sugar
2 garlic cloves, crushed
1 1/2 tsp fennel seeds (LN: He says you can also use dill or anise seeds)
1 1/2 tbsp salt
2 bay leaves

Place the jar in the cold oven on a cookie sheet, then turn up the heat to 250 degrees. Once the oven reaches temperature turn it off.

Bring a medium-sized pot of water to boil, then drop in the carrots for 2 minutes. Drain carrots and douse in cold water to stop the cooking.

Fill a small saucepan with water and bring to a boil. Drop in the lid and ring for the jar.

In the same medium-sized pot, add the water, vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer two minutes. Add the carrots. Cook one minute more.

Remove the jar from the oven using a clean kitchen towel. Using tongs, place the carrots in the jar. Then pour the pickling liquid over the carrots, making sure the carrots are completely submerged liquid reaches at least 1/4 inch below the top of the jar. Remove the lid and ring from the hot water and place on top of jar. Screw the ring on finger tight. Let the jar sit upright for two minutes, then flip over so it is resting on the lid. Leave upside down for 10 minutes, then flip over.

As the jar comes to room temperature, it should pressurize and seal.

The pickled carrots will keep for up to a year. Once the jar is opened, eat within 4 weeks.