Pickled Carrots
  • 1½ cups cider vinegar
  • 1½ cups water
  • 1 cup sugar
  • 2 pounds carrots, peeled and quartered
  • 1 tablespoon dill seeds
  • 4 garlic cloves, peeled
  1. In a large saucepan over medium-high heat, combine the vinegar, water and sugar. Bring to a boil, stirring until the sugar completely dissolves. Add the carrots, seeds and garlic and return to a boil.
  2. Cover and reduce heat to low. Simmer 8 minutes. Cool completely, cover and refrigerate at least 8 hours before serving. To serve, pour through a fine mesh strainer and discard the liquid and garlic cloves.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/carrots-take-the-cake/