Pickled carrots with roasted garlic and thyme Recipe

Name: Pickled carrots with roasted garlic and thyme
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 500 ml or 2 1 l jars
Ingredients: 10 mL (2 tsp.) salt; 8–10 medium carrots, peeled and cut into; 10 cm (4 in.) long matchsticks; 15 mL (1 tbsp.) vegetable oil; 10 cloves of garlic; 750 mL (3 cups) water; 125 mL (1/2 cup) sugar; 30 mL (2 tbsp.) dried thyme; 60 mL (1/4 cup) fennel seeds; 375 mL (1 1/2 cups) white wine vinegar

Ingredients

10 mL (2 tsp.) salt
8–10 medium carrots, peeled and cut into
10 cm (4 in.) long matchsticks
15 mL (1 tbsp.) vegetable oil
10 cloves of garlic
750 mL (3 cups) water
125 mL (1/2 cup) sugar
30 mL (2 tbsp.) dried thyme
60 mL (1/4 cup) fennel seeds
375 mL (1 1/2 cups) white wine vinegar

PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4 500 ml or 2 1 l jars

Instructions

Combine salt and carrots. Let stand for about 10 minutes.
In a medium saucepan, brown garlic cloves in vegetable oil over low heat until slightly coloured.
Add water and sugar, and bring to a boil.
Add thyme and fennel seeds and infuse a few minutes before dropping in carrots.
Simmer for 2 minutes and then add vinegar.
Divide mixture into sterilised Mason jars and pour in hot marinade, leaving 1 cm (½ in.) of space at the top of each jar.
Seal and sterilize.