Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
  • 2 Ratings

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.

Joanne Weir
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

total:
45 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

16 calories; calories from fat 8%; protein 0.4g; fat 0.1g; carbohydrates 3.7g; fiber 1g; sodium 167mg.
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