Pickled Carrots With Fennel and Garlic


Pickled Carrots With Fennel and Garlic

Ingredients

1 lb. carrots, topped and peeled


1½ tsp. fennel seeds
½ tsp. peppercorns
1¼ cups water

1 cup cider vinegar

¼ cup sugar

2 garlic cloves, peeled and lightly crushed
1½ Tbsp. kosher salt

2 bay leaves, broken in 4 big pieces each

Preparation

• 
Cut the carrots into 3-inch lengths, then into uniform sticks about 1/2 -inch thick.

• Fill a medium mixing bowl with cold water and 10 to 12 ice cubes. Set aside.

• In a 3-quart stainless steel pot, bring lightly salted water to a boil. When the water reaches full boil, drop in the carrots and blanch for 1 minute. Remove the carrots to the cold water, then drain and set aside.

• Toast the fennel seeds and the peppercorns in a small cast-iron skillet or sturdy saucepan for 2 to 3 minutes, tossing occasionally.

• 
Using the same pot, add the remaining ingredients and bring to a boil over medium-high heat. Reduce the heat to low, stir, then simmer for 2 minutes.

• 
Remove from the heat, then add the carrots to the pan. Cool.

• When the carrots reach room temperature, put them in jars or containers with tight-fitting lids. Pour the pickling liquid into each container, enough to cover the carrots, and chill.

• For best taste, allow the flavors to blend for 1 to 2 days. The carrots will keep for up to 4 weeks in the refrigerator.