Sweet and spicy pickled carrots (Happud porgandid)
Ingredients
- 3 cups white vinegar
- 2 cups water
- 1/4 cup sugar
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 5-6 large carrots, peeled and cut into batons or thick coins
- 1 red onion, sliced into wedges
- 4 cloves garlic, crushed
- 1 cup packed dill sprigs
Directions
- In large pot bring vinegar, water and sugar to boil. Remove from heat. Add, celery seeds, salt and red pepper flakes. Stir until salt dissolves. Pack carrots, onion, garlic and dill sprigs into two mason jars. Pour bring mixture overtop. Seal with lids and store in fridge for minimum 24 hours before serving.
