Feeling Snacky- try a pickled carrot.

I absolutely loved these. I saw a recipe in Everyday Food in Octoboer 2009 and I adapted it to my taste and what I had on hand. I really liked it. I polished off the jar in a couple, three days. Just the right thing when you are feeling snacky.

QUICK PICKLED CARROTS
adapted from this recipe.
Makes about 2 cups.

1/2 cup white-wine vinegar
1/2 cup sugar
1 T kosher salt*
4 or more medium carrots, julienned (until I filled a quart jar)
1 teaspoon red pepper flakes
2 sprigs of dill
3 cloves of garlic halved

In a sauce pan combine vinegar, sugar, and salt. Heat to a boil and salt and sugar is disolved. Pour over the carrots in the quart jar. Cool, cover, and refrigerate at least 2 hours but preferably for a couple days.

* the reason you use kosher salt is because it does not contain iodine. Iodine discolors vegetables or fruit in the canning process.