DILL-PICKLED VEGETABLES

Dill-Pickled Vegetables image

Number Of Ingredients 9

3/4 pound red, white, and/or yellow pearl onions (about 2 cups)
1 pound baby carrots with tops* (about 40), peeled and trimmed
1 1/2 cups white-wine vinegar
2 1/2 cups water
2/3 cup sugar
2 teaspoons dill seeds
2 teaspoons salt
4 large celery ribs, cut into 4- by 1/2-inch sticks
*available at specialty produce markets and some supermarkets

Steps:

In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.
In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.