Pickled Carrots

A favorite appetizer, they can be sweet, sour, crunchy and spicey.

It pays to get the best carrots you can find for this, farmers' market ones in summer and fall, organic grocery produce in winter. I like fat carrots, because I think they are sweeter, and also it seems like you do less peeling to make the same amount of sticks.

Peel and cut the carrots into sticks. Place them in a heat proof bowl (like metal or glass). Add some combination of spices, like:

• half an onion, sliced, and caraway seeds
• whole, peeled cloves of garlic, and mixed pickling spices: mustard seeds, red pepper flakes, dill seeds, whole allspice, pieces of cinammon stick
• garlic, bay leaf, and peppercorns

Make a mix of 4 parts vinegar (cidar is best) to one part sugar, e.g. 1/2 cup sugar to 2 cups vinegar. Heat this up in the microwave or on the stove, and pour it over the carrots. Add salt, about 2 tsp. per every cup of liquid. Cover and refrigerate overnight.

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