Quick Pickled Baby Carrots

I made these carrots for Thanksgiving. 

I LOVE THEM! 

So did everyone else.

You might as well have the recipe available to hand out.

Whoever eats them will want it.

I'm going to have them in my fridge forever more.

Linked with Weekend Potluck and Foodie Friday.

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Quick-Pickled Baby Carrots

Serves 8-10

1 pound farmers' market baby carrots
1 cup water, plus more for blanching the carrots
1 cup white wine vinegar
1 tablespoon kosher salt
2 tablespoons honey, or to taste
1 bay leaf
1 garlic clove, smashed
1 teaspoon toasted celery seeds
1 teaspoon toasted mustard seeds

Pinch of red pepper flakes

Trim and peel the carrots and cut them in half lengthwise.

Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer). 

Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, celery seeds and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots. 

Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month.

Several variations of this are possible. You can find the original recipe here.