Gourmet Pickled Heirloom Carrots

These delicious pickled carrots use colorful carrots from Trader Joe's. They are nice on a relish tray or with a sandwich. These also make a nice homemade gift. This makes enough for six 16 oz mason jars.

Course Appetizer, Side Dish

Keyword pickled

Ingredients

3 lbs (three bags) Trader Joe's Les Petites Carrots
3 3/4 cups water plus water for parboiling the carrots before pickling
3 cups cider vinegar
3/4 cups sugar
6 garlic cloves, lightly-crushed
6 tbs salt
6 or more bay leaves, 1 to 2 per jar
6 to 12 fresh dill sprigs
1 tbs pickling spice

Instructions

Cut the carrots into to fit the jars vertically (and extra-thick carrots in half lengthwise). Bring a large pot of lightly salted water to a boil. 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 a pot over medium-low heat, toast pickling spices until fragrant, 1 to 2 minutes. Add in vinegar, water, sugar, and salt; increase heat to medium-high and bring to a boil. Once sugar is completely dissolved, remove from heat.
Pack carrot sticks and garlic into sterilized jars and pour vinegar solution over. Tuck in the bay leaves and fennel. Seal jar, refrigerate, and let sit at least 12 hours before serving.
Keep refrigerated for up to four weeks.