Per half pint
I like these best after they’ve been pickling for about a week, but you can use them as soon as a day after you make them. They’ll keep for several weeks in the refrigerator.
6 ounces carrots (about 3 medium), peeled
1 medium clove garlic, cut into thirds
1/4 cup unseasoned rice vinegar
1/4 cup water
2 teaspoons honey
1/2 teaspoon kosher or pickling salt
A pinch of ground turmeric, optional (adds nice color)
Sprig of fresh dill
Heat a saucepan of salted water to boiling. Cut carrots into 3-inch lengths, then vertically into 1/4-inch-wide sticks; as you cut them, pack into a half-pint canning jar until you have enough to fit fairly tightly. Drop carrot sticks and garlic pieces into boiling water; cook for 1 minute, then drain immediately and refresh with lots of cold water. Place in a bowl of ice water and let stand while you sterilize the jar and prepare the pickling liquid.
To sterilize the jar, place it in a pot with water to cover by 1 inch, then heat to boiling and boil for 10 minutes; drop a clean jar lid into the water at the end of boiling. Keep jar and lid in the hot water until you’re ready to pack the carrots.
In a small non-aluminum saucepan, combine vinegar, water, honey, salt, and turmeric if using. Heat to boiling and cook, stirring constantly, until salt dissolves. Remove from heat and set aside to cool slightly. Drain carrots and garlic. Place dill into the sterilized jar, then pack the carrots and garlic into the jar; they will be looser than they were when raw. Pour warm pickling liquid into the jar, covering carrots completely. Cover tightly and shake gently. Refrigerate for at least one day before eating.