Pickled carrots
Tools: – heat-proof container for storage (preferably glass), with a lid – a pot – a heat source
Ingredients: – carrots – any kind of vinegar (e.g., cider, white wine, plain) – 1 Tbsp salt – ¼ cup sugar – (optional) mix-ins (e.g., garlic, dill, peppers)
Directions: – Fill the heat-proof container with roughly equal parts water and vinegar, and then pour this liquid into your pot. – Add sugar, salt, and mix-ins in to the pot and bring it to a boil. Once it boils, simmer for a few minutes while you prep your carrot sticks. – Peel and cut the carrots into sticks and pack them into your heat-proof container. – Pour the simmering liquid and mix-ins into your heat-proof container so that the liquid covers all of the carrot sticks. – Let cool uncovered on a counter and then cover and optionally transfer to a fridge.