Pickled Pepper & Carrots

Name: Pickled Pepper & Carrots
Ingredients: 5 carrots, peeled, cut in half and then into wedges; 1 cup water; 1 cup apple cider vinegar; 1/4 cup raw sugar; 2 garlic cloves, smashed; 1 teaspoon dill seeds; 1 teaspoon fennel seeds; 1.5 tablespoons salt; 1 chili, sliced; 1 teaspoon fresh dill, chopped

10 ingredients

1 steps

Ingredients

5 carrots, peeled, cut in half and then into wedges
1 cup water
1 cup apple cider vinegar
1/4 cup raw sugar
2 garlic cloves, smashed
1 teaspoon dill seeds
1 teaspoon fennel seeds
1.5 tablespoons salt
1 chili, sliced
1 teaspoon fresh dill, chopped

Directions

1

Place the carrots into a medium-sized pickling jar upon a wooden cutting board. In a small saucepan, add the water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt and small chili and bring to a boil over medium-high heat. Simmer the mixture for two minutes and then remove from the heat. Pour the brine over the carrots and add the fresh dill to the jar. Cover immediately with the lid and let cool about 1 hour before storing in refrigerator. Wait at least one day before eating to let the flavors develop, store in refrigerator.