It may seem strange, but I literally go into cooking withdrawal. I get into such a state that all I can think of is getting in the kitchen and whipping something up.
And yesterday I wanted to get pickled.
These bright and spicy little snack treats are super easy to make and way tasty. They make a great accompaniment to a sandwich and spice up an antipasti platter.
1 lb carrots, peeled
1 1/2 cups water
3/4 cup apple cider vinegar
2 garlic cloves
5 dried red chiles
3 bay leaves
2 tsp ground cumin
2 tsp kosher salt
2 tsp whole black peppercorns
1/4 cup honey
8 sprigs dill
Peel and slice carrots in small sticks. Stand carrots up in a large mason jar and add dill.
Combine remaining ingredients in a saucepan and bring to a boil. Pour pickling liquid over the carrots and seal the jar. Once cooled, refrigerate for at least three hours. Enjoy!
*If you can find those cutesy, little baby organic carrots, slice off the greens and pickle whole. It makes for a pretty little presentation.