Pickled Carrots Recipe
- 1 pound carrots, peeled and cut into 3-inch pieces
- 1 1/2 cups water
- 1 1/2 cups cider vinegar
- 3/4 cup white sugar
- 1/4 white onion, thinly sliced
- 1/3 cup dried currants
- 1/4 cup sweet red wine
- 3 cloves black garlic, peeled
- 1 tablespoon dried jalapeno flakes
- 1 tablespoon dried celery flakes
- 1 teaspoon dried dill weed
- 1 star anise
- 1 bay leaf
- Fill a large bowl with cold water and ice cubes.
- Bring to a large pot of water to a boil. Add carrots; cook until slightly softened, 2 to 3 minutes. Drain and transfer to the bowl of ice water to cool quickly. Drain.
- Combine 1 1/2 cup water, vinegar, sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill weed, star anise, and bay leaf in a large saucepan. Bring to a boil, stirring occasionally. Cook until sugar dissolves, about 3 minutes. Remove from heat and add carrots.
- Cool carrot mixture to room temperature, about 15 minutes. Pour into a large jar or airtight container. Refrigerate until flavors meld, at least 24 hours.
