pickled carrots

i mentioned these a long time ago. they are awesome. but i kinda forgot to keep making them until my friend allyce sent me this picture:



i'm not sure what recipe she used (did i give her this one? i can't remember.) but this is the one i use (i don't even know where my recipe came from).

step one: prep 1.5 pounds carrots.

step two: prep spices. 6 sprigs thyme, 5 sliced garlic cloves, 1.5 teaspoons each cracked peppercorns, mustard seeds, red pepper flakes and salt.

step three: bring 1.5 cups of apple cider, 2 cups of water and .25 cups sugar to a boil. add all the spices and simmer for 10 minutes. cool slightly and add another .5 cups apple cider vinegar. pour over carrots:

step 4: cool for a while, then pack into jars, topping off with 2 to 1 vinegar water if necessary. store in the fridge. start eating after 3 to 5 days.

the recipe yield is 2 quarts, but i got pretty much all of it into this single one liter jar. also, remember that these are just quick fridge pickles. they need to live in the fridge and be eaten within, oh, two weeks.