Name: Belarus Pickled Carrots
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Ingredients: 2 pounds medium carrots, cut diagonally into 1/8-inch slices; 3 bay leaves; 2 teaspoons caraway seeds; 2 cups water; 1 cup sugar; 1 cup cider vinegar; 2 tablespoons kosher salt

My mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA

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Belarus Pickled Carrots

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Yield:10 servings

Prep:15 min

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Ingredients

2 pounds medium carrots, cut diagonally into 1/8-inch slices
3 bay leaves
2 teaspoons caraway seeds
2 cups water
1 cup sugar
1 cup cider vinegar
2 tablespoons kosher salt

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Directions

Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend.

Transfer mixture to covered jars. Refrigerate up to 1 month.

Nutrition Facts

1/4 cup: 38 calories, 0 fat (0 saturated fat), 0 cholesterol, 74mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 1g protein.

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