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Sweet Pickled Carrots

What you need: 

2 pounds carrots, 1/8" slices (I use all organic)
1 medium onion, finely sliced
5 cloves garlic, finely sliced
2 cups water
3/4 cup vinegar of your choice (recommend 2 parts rice vinegar and 1 part ume plum vinegar)
3/4 cup sugar
1 1/2 teaspoons salt

What you do: 

1. Blanch carrots in boiling water for 5 minutes. Drain carrots and add to onions and garlic in glass jars or plastic container.
2. Meanwhile, add water, vinegar(s), sugar and salt to a saucepan over high heat. Bring to a boil and ensure sugar has been completely dissolved.
3. Pour hot liquid over vegetables. Let cool to room temperature then store in refrigerator.
*Note -If using stronger vinegars such as red wine vinegar, you may want to adjust to amount to your taste so it won't be overpowering.

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 

SO HOW'D IT GO?

quite good.
i didn't like the garlic so i'm skipping it next time.  ::)

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Thanks to this recipe, I have eaten 6 pounds of carrots in the last three days. BY MYSELF. I think I might turn orange.

(to be fair, I guess I have also eaten 3 onions, 18 cloves of garlic, too...)

I added 2 red bell peppers and some squash to the last batch, too.

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Holy Hannah. These were so incredibly good. I will double the recipe next time. They remind me of this relish I used to get at a Mexican restaurant in Houston. Oh yeah, and I added minced chipotle peppers, because I love spice, but I bet this recipe would be fabulous as is also. I bet you could also do this with different veggies. Thanks for the great idea!

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