Ingredients
Carrot Pickles
2 garlic cloves, smashed
4 sprigs fresh dill
1 cup distilled white vinegar
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon granulated sugar
1 cup water
1 pound – 16 oz baby carrots
Cucumber Pickles
2 garlic cloves, smashed
6 sprigs fresh dill
1 cup distilled white vinegar
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
2 bay leaves
1 teaspoon fennel seeds
1 teaspoon granulated sugar
1/2 cup water
6 baby cucumbers, quartered length wise
Description
Foodista
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