Pickled Carrots

Ingredients:
1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel, dill, or anise seeds [Original recipe called for 1 1/2 T dill or fennel seeds]
1 1/2 T coarse salt
2 bay leaves

Preparing the carrots:
Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. Use a non-reactive pot.

When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.

In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.

Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.