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Pickled Carrots

4

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Pickled Carrots, Garden Veggie Dip, Herb-Marinated Olives, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

  • Servings: 12

Source: Everyday Food, November 2012

Ingredients

  • 2 large carrots
  • 2/3 cup cider vinegar
  • 1/3 cup water
  • 1/4 cup sugar
  • 1 teaspoon coarse salt

Directions

  1. Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).

Cook's Notes

These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles.

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