Pickles.

It’s borderline insane and almost bizarre that I have yet to write about pickles, considering they are my all-time favorite food. Dill cucumber pickles, to be exact. Sechler’s Polish-style dills to be even more exact. But alas, I’m not trying to better the best today. I’m all about pickling other things. Like carrots.

I think I made these pickled carrots at least 30 times last year. Addiction is such a… strong word, but sometimes it is fitting. They’re just so damn tasty. No other way to put it. Not only are these quick pickled carrots dead easy, they’re so unbelievably refreshing and crisp and my mouth is literally watering as I type this. Not even kidding.

For anyone who’s ever been afraid to pickle or even worse, preserve and jar things, these are for you. Since they’re refrigerator pickles they just sit in the brine in your fridge which means they’re quick – but also means they don’t last more than 5 weeks. Not that it matters because they’ll be eaten long before then.

Trust me.

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Quick Pickled Carrots

Based on the recipe from Gourmet.

Makes 2lbs pickled carrots (I did 2 recipes worth in the photos above).

Ingredients

• 2 lbs. carrots, peeled and cut into sticks or slices (other good veggies: green beans, asparagus, snap peas, etc)
• 2 large sprigs fresh dill
• 3¾ cups water
• 3 cups white vinegar (I like my pickles strong, go for cider vinegar if you’re a weakling!)
• ½ cup sugar
• 5 garlic cloves, lightly crushed
• ¼ cup dill seeds
• ¼ cup salt
• 1 large jar with screw-on lid (at least half-gallon)

Directions

1.) Add carrots and dill sprigs to jar.

2.) Bring water, vinegar, sugar, garlic, dill seeds, and salt to boil. Simmer 3 minutes and remove from heat. Pour brine over carrots in jar. If you have too much liquid, poor off the excess but keep the dill seeds and garlic and pour them into the jar with the carrots. Let cool to room temperature before screwing on the lid. Refrigerate at least 24 hours before devouring.

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