Recipe – PICKLED CARROTS

1 lb. carrots, peeled and sliced on the diagonal 1/8 thick
1 cup apple cider vinegar ¼ cup sugar
2 tablespoons kosher salt 1 tablespoon peppercorns
1 tablespoon mustard seeds ½ cup water

Place the prepared carrots in a clean resealable jar. Combine the vinegar, sugar, salt, peppercorns, mustard seed and water in a saucepan and bring to a boil. Pour immediately over the carrots. Clean the rim and jar and screw on lid and ring. Let cool to room temperature then refrigerate 2 hours (better after at least 24 hours) before serving. They can be stored up to 3 weeks (they won’t last that long).

These are so good with many dishes or as a snack. My next batches I doubled and tripled.

~Submitted by Sheri Kisch