Delicious, inexpensive, quick to make, great as both an accompaniment and a solo snack - what's not to love about pickled veggies? Adapted a Serious Eats recipe, waited 48 hours (well, more like 72, since we forgot about them for a day), then enjoyed!
1 lb. carrots, sliced to fit jar
1 large onion, about 6-8 oz, sliced into half-rings
1 cup white vinegar
1 cup water
1 T pickling salt (subsituted kosher)
1 t dill seed
1/2 t black peppercorns
2 cloves garlic
Clean and prep a jar (this one is 1.5 pints) and its lid. Since I wasn't canning, a simple soaping and thorough rinse with hot water sufficed.
Bring some water to a boil in a small saucepan, then blanch the carrots in the water for three minutes. Remove the carrots, drain, then plunge them into cold water to stop the cooking.
Peel and slice the onion into half rings, or your preferred cut.
Combine the vinegar and water in a small saucepan, then bring to a boil.
Place the pickling salt, dill seed, black peppercorns and garlic in the bottom of the jar. Add the onions, then the carrots.
Pour the vinegar-and-water brine into the jar, leaving 1/2 inch of space from the top. Make sure all the vegetables are covered.
Gently tap the jar to release the air bubbles. Close the jar tightly. Let it cool then place in the refrigerator.