24 hrs 30 min
Looking to “preserve” summer? What better way than to pickle your crop to enjoy all year round. Here with his recipe for Sweet & Spicy Pickled Carrots, is Chef Paul Lillakas.
- In large pot bring vinegar, water and sugar to boil. Remove from heat.
- Add, celery seeds, salt and red pepper flakes. Stir until salt dissolves.
- Pack carrots, onion, garlic and dill sprigs into 2 mason jars.
- Pour bring mixture over top. Seal with lids and store in fridge for minimum 24 hours before serving.
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