Prep: 15 mins + chilling |  Makes: 10 servings (1/4 cup each)

Ingredients:

2 lbs. medium carrots, cut diagonally into 1/8″ slices

3 bay leaves

2 tsp caraway seeds

2 cups water

1 cup sugar

1 cup cider vinegar

2 tbsp kosher salt

Instructions:

  1. Place carrots and bay leaves in a large bowl. In a dry saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, cider vinegar and salt. Bring to a boil; stir until sugar dissolves. Pour over carrots. Refrigerate covered, overnight to allow flavors to blend.
  2. Transfer mixture to covered jars. Refrigerate up to 1 month.