My mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA
Ingredients
- 2 pounds medium carrots, cut diagonally into 1/8-inch slices
- 3 bay leaves
- 2 teaspoons caraway seeds
- 2 cups water
- 1 cup sugar
- 1 cup cider vinegar
- 2 tablespoons kosher salt
Directions
- Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend.
- Transfer mixture to covered jars. Refrigerate up to 1 month.
Loading Popular in the Community
