We found this recipe from David Lebovitz, a former San Francisco chef cum food writer now living in Paris full time. I've gotten all of my best pickle recipes from him. He's the bomb. I love him. Seriously. And for all you travelers out there, check out his tips for dining out in France, a must read for anyone not wanting to piss off a French waiter, which I have done on more than one occasion and don't recommend.
Vanessa and I whipped up two batches, one seasoned with dill seeds and the other fennel seeds. I like them both equally. The husband told me that these were hands down the yummiest thing I had preserved so far. Thanks hubby. They took us a total of 15 minutes to prepare. Gotta love that kind of preserving: low input, big reward.
|Vanessa gleefully chopping the carrots. That might be a little too much glee with that knife.|
|Blanched carrots soaking in vinegar mix.|
|The finished product.|