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Ingredients

1 pound carrots, peeled and cut into 3-inch pieces 1 ½ cups water 1 ½ cups cider vinegar ¾ cup white sugar ¼ white onion, thinly sliced ⅓ cup dried currants ¼ cup sweet red wine 3 cloves black garlic, peeled 1 tablespoon dried jalapeno flakes 1 tablespoon dried celery flakes 1 teaspoon dried dill weed 1 star anise 1 bay leaf

Nutrition Info

90.6 calories carbohydrate: 20.7 g cholesterol: : - fat: 0.2 g fiber: 1.6 g protein: 0.7 g saturatedFat: : - servingSize: - sodium: 40.1 mg sugar: 17.3 g transFat: : - unsaturatedFat: : -

Fill a large bowl with cold water and ice cubes.
Bring to a large pot of water to a boil. Add carrots, cook until slightly softened, 2 to 3 minutes. Drain and transfer to the bowl of ice water to cool quickly. Drain.
Combine 1 1/2 cup water, vinegar, sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill weed, star anise, and bay leaf in a large saucepan. Bring to a boil, stirring occasionally. Cook until sugar dissolves, about 3 minutes. Remove from heat and add carrots.
Cool carrot mixture to room temperature, about 15 minutes. Pour into a large jar or airtight container. Refrigerate until flavors meld, at least 24 hours.

12 servings

Spicy and sweet pickled carrots.