- 1 1/4 cups water
- 1 cup cider vinegar
- 1/4 cup sugar
- 2 garlic cloves, lightly-crushed
- 1 1/2 teaspoons fennel or dill seeds
- 1 1/2 tablespoons coarse sea or kosher salt
- 1 bay leaf
Carrot pickles should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.