Pickled Dill Carrots

"this recipe comes from the june 2013 issue of food network magazine!"
 
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Ready In:
28mins
Ingredients:
9
Yields:
1 quart
Serves:
12
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ingredients

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directions

  • bring a medium pot of water to a boil, add the sliced carrots & cook until crisp-tender, about 1 minute.
  • drain & rinse the carrots under cold water until cool.
  • pack the carrots & dill sprigs into a 1 quart jar.
  • make the brine: combine the vinegar, 3/4 cup water, the sugar, 1/2 teaspoon salt, the dill seeds & 1/4 teaspoon pepper in a medium saucepan & bring to a boil.
  • pour the brine into the jar with the carrots & dill sprigs & let cool completely. cover & refrigerate overnight or up to 1 week.

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