Name: Pickled Carrot Sticks
Yield: Makes 10 to 12 servings
Ingredients: 1 pound carrots, cut into 3 1/2- by 1/3-inch sticks; 1 1/4 cups water; 1 cup cider vinegar; 1/4 cup sugar; 2 garlic cloves, lightly crushed; 1 1/2 tablespoons dill seeds; 1 1/2 tablespoons salt

Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.

Cooks' note:

Carrots keep, chilled in an airtight container, 1 month.

Recipe notes

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