Pickled Carrots

We are pesky pescatarians who eat mostly plant-based meals.

One pint jar

Adapted from EpicuriousThis recipe calls for 1 ½ 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 ¼ cups (310ml) water

1 cup (250ml) cider vinegar

¼ cup (50g) sugar

2 garlic cloves, lightly-crushed

optional: 1 ½ teaspoons fennel or dill seeds (See Note)

1 ½ tablespoons coarse sea or kosher salt

1 bay leaf

Directions at davidlebovitz.com

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