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  • One pint jar
  • Adapted from EpicuriousThis recipe calls for 1 1/2 tablespoons of fennel or dill seeds, I prefer dill (which I couldn’t find in Paris). You can use what you’d like, or leave them out. Another addition is to add some thickly cut radish slices with the carrots in step 4, as I did with a second batch.
  • 1 pound (450g) carrots, peeled
  • 1 1/4 cups (310ml) water
  • 1 cup (250ml) cider vinegar
  • 1/4 cup (50g) sugar
  • 2 garlic cloves, lightly-crushed
  • optional: 1 1/2 teaspoons fennel or dill seeds (See Note)
  • 1 1/2 tablespoons coarse sea or kosher salt
  • 1 bay leaf
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