Dilly Chile Carrot Pickle

1. 1

   Combine all ingredients except the carrots in a non-reactive skillet (not aluminum or cast iron). Bring to a boil, then turn down the heat to low and simmer for three minutes.

2. 2

   Add the carrots and turn the heat to high. Boil vigorously for 3-5 minutes or until carrot sticks are barely tender. Serve the carrots while hot, or place them in a quart jar, cover with the pickling liquid and refrigerate. Eat within 5 days.

No additional tips available.