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pickled carrot sticks
- 1 pound
- , cut into 3 1/2- by 1/3-inch sticks
- 1 1/4 cups water
- 1 cup cider or plain vinegar (the former makes a sweeter, milder brine)
- 1/4 cup sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 tablespoons dill seeds*
- 1 1/2 tablespoons salt
Directions:View on Smitten Kitchen
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