- I ended up simmering on uber-low for much longer than recommended and the result was good. NEXT TIME try half using the exact recommendations and half with the longer simmer to see if there's a difference.
- I tried to bring the water to a boil with the carrots in, but the carrots overcooked. Lesson learned!
1 1⁄4 cups (310 ml) water
1 cup (280 ml) apple cider vinegar
1⁄4 cup (50 g) sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel, dill, or anise seeds (See Note)
1 1/2 tablespoons coarse salt
2 bay leaves
- Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)
- When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
- In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
- Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
- Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.
No comments:
Post a Comment