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Recipe: Carrot Pickles

I make these pickles to fold into veggie wraps and spring rolls, providing a pleasant tangy crunch. Please note that these are "refrigerator" pickles, meant to be consumed within 2-4 weeks. They are NOT sterilized/preserved/canned pickles. (I leave that level of commitment to vegetables to my mom...)

About 2 pounds of carrots, cut into sticks (enough to fill a 1 quart glass jar)

one green onion

a handful of fresh dill

1 tsp of yellow mustard seeds

1.5 tbsp sea salt

1/3 cup sugar

3/4 cup apple cider vinegar

3/4 cup white wine vinegar

Stuff a very clean 1 quart glass jar with the first 4 ingredients.

Boil the salt, sugar, and vinegars until everything dissolves. Pour the hot mixture into the jar over the vegetables. Let it cool a bit and then put the lid on and place it in your refrigerator for a week for the flavors to absorb. Consume within 2-4 weeks.

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