PICKLED CARROTS

Pickled Carrots image

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Pickled Carrots, Garden Veggie Dip, Herb-Marinated Olives, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

2 large carrots
2/3 cup cider vinegar
1/3 cup water
1/4 cup sugar
1 teaspoon coarse salt

Steps:

Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).

*** Explore more Pickled Carrots Recipes »

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