Carolina Kitchen: Crispy Pickled Carrots

(makes 3 cups or 2 pint jars)

INGREDIENTS

1 teaspoon red pepper flakes (crushed)

1 cup of rice vinegar

1/2 teaspoon allspice

1/3 cup of sugar

1 cup of water

1 tablespoon Kosher salt

1 tablespoon citric acid (aids in crispness)

1 pound of carrots, peeled and cut into sticks

2 cloves of garlic (one clove for each pint jar)

1 teaspoon black pepper corns

DIRECTIONS

1. Put peppercorns, allspice, and red pepper flakes into a small saucepan on medium

2. Add in water, sugar, salt, citric acid, and vinegar. Bring to a boil (sugar must be totally dissolved)

3. Peel carrots and cut into sticks

4. Put one garlic clove into the bottom of each pint jar

5. Pack carrot sticks into jars

6. Pour vinegar mixture over each jar to cover

7. Put lids on jars and place into the refrigerator

8. Refrigerate at the very least, 24 hours – the longer you wait past that, the more flavor you’ll have

(Optional) Serve on a decorative plate with other pickled items, if you wish