Ingredients
2 pounds medium carrots, cut diagonally into 1/8-inch slices3 bay leaves2 teaspoons caraway seeds2 cups water1 cup sugar1 cup cider vinegar2 tablespoons kosher salt
Preparation
Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend.
Transfer mixture to covered jars. Refrigerate up to 1 month.
