Pickled Carrots



I have been on the road for the last two and a half weeks, living out of a rather small hotel room, my suitcase and to some extent my car.  It's been rather exhausting.  Which of course makes sitting cross legged in the middle of my living room, in front of the TV all the more wonderful.  Because I was going to be away from home for half of a month, I had some cleaning out of my fridge to do.  I finished the milk, the eggs and the fruit.  And when I ran across a recipe for pickled carrots a few days before heading out, I know how I would finish off my half bag of carrots.

For a quick confession, I've never actual eaten anything pickled that wasn't actually a pickle.  Maybe there might have been a pickled beet somewhere in there at some point in my life, but it obviously wasn't that memorable.  So I wasn't really sure what to expect here.  But I really like carrots, and I really like vinegar and garlic isn't half bad itself, and wouldn't you know it, I really like these.

I have been snacking on them ever since I got home this afternoon.  That first bite is interesting.  The second one is good.  And then you start to crave them and eat about 5 sticks more.  You manage to get them back in the fridge, but will be standing there with the door open 40 minutes later repeating the whole routine. 

What I want to try with the next round of these is to shred the carrots instead of cutting them in sticks.  I am hoping that would make it as amazing and delicious as the carrot salads I loved in Germany, because the pickling liquid is yummy.  And less dill, I wasn't too terribly thrilled with the way a dill smell over took my entire apartment, but then I left for almost 20 days and the smell disappeared somewhere in that span.  Anyways, I know pickled carrots sounds different, but if you think they sound good or interesting or even curious at all, you gotta try them.  And then try to remember to not eat with your fridge door open.  Don't want to waste electricity.

P.S. - This post is dedicated to my sister, who we just found out will be bringing what I imagine will be one of the most adorable, beautiful baby boys into the world in just a matter of months.  Yay!  Pregnant ladies like eating crazy things, right??  Like Pickled Carrots??

Updated 12/29/11:  My shredded carrot version worked wonderfully, just as I had hoped!  Although it wasn't exactly like the carrot salad I remembered and loved from my time in Germany, it was a very good stand in.  Personally, I am a fan of the shredded carrot over the sticks, but to each their own.

Pickled Carrots

Adapted from the ever wonderful Smitten Kitchen, thanks be to Deb

1 pound carrots, cut into snack sized sticks or shredded

1 1/4 c. water

1 c. apple cider vinegar

1/4 c. sugar

2 cloves garlic, crushed

1 Tbsp. dill

1 1/2 Tbsp. kosher salt

1 Tbsp. mustard seeds

Peel and cut carrots into equal sized sticks (about 3 1/2 by 1/3 inch sticks).  Place in large, heatproof bowl.  In medium sized sauce pan, combine the rest of the ingredients.  Bring to a boil, then reduce heat and simmer for 2 minutes.  Remove from heat and pour "pickling liquid" over prepared carrots.  Let cool to room temperature, uncovered.  Once cool, cover and place in fridge at least 1 day so flavors can develop.

Carrots will keep for about 1 month in your fridge, in an airtight container.  (We're going on 3 weeks here and still yum, yum!)