Annabelle Breakey
Total Time
45 Mins
Yield
Makes 6 cups

San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.

How to Make It

Step 1

Peel carrots and cut into 1/4-in. matchsticks.

Step 2

Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.

Step 3

Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.

Step 4

Note: Nutritional analysis is per 1/4-cup serving.

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