Pickled Carrot Rounds
- 1Servings
Ingredients
- 1/2 cup white wine vinegar
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 clove garlic, crushed
- 1 teaspoon fennel seeds
- 1/2 pound carrots, sliced on an angle into 1/4-inch-thick rounds
Preparation
In small saucepan, bring 1 cup water, vinegar, sugar, salt, garlic and fennel seeds to boil. Pour liquid over carrots in heatproof container; let cool, cover and refrigerate 24 hours.