Spring Carrot Pickles With Caraway

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   1. Place the carrots and caraway seeds in a bowl or jar.

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   2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well.

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   3. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.

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   Advance preparation: These will be good for a couple of weeks. They're best left in the brine for at least 5 days before serving.

* Per serving · 4 servings · Values may vary.

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