Pickled Carrots

Carrots are pickled in a sweet and spicy mixture with dried currants, red wine, and black garlic in this simple recipe for homemade pickles.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 91 Calories

Ingredients

• 1 ½ cups water
• ¾ cup white sugar
• 1 bay leaf
• 1 teaspoon dried dill weed
• ⅓ cup dried currants
• 1 ½ cups cider vinegar
• 1 tablespoon dried celery flakes
• 1 pound carrots, peeled and cut into 3-inch pieces
• 1 star anise
• ¼ cup sweet red wine
• ¼ white onion, thinly sliced
• 3 cloves black garlic, peeled
• 1 tablespoon dried jalapeno flakes

Recipe Instructions

Step 1

Fill a large bowl with cold water and ice cubes.

Step 2

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.

Step 3

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.

Step 4

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.