Pickled Carrots

• 1 pound carrots, peeled and cut into 3-inch pieces
• 1 1/2 cups water
• 1 1/2 cups cider vinegar
• 3/4 cup white sugar
• 1/4 white onion, thinly sliced
• 1/3 cup dried currants
• 1/4 cup sweet red wine
• 3 cloves black garlic, peeled
• 1 tablespoon dried jalapeno flakes
• 1 tablespoon dried celery flakes
• 1 teaspoon dried dill weed
• 1 star anise
• 1 bay leaf

1. Fill a large bowl with cold water and ice cubes.
2. Bring to a large pot of water to a boil. Add carrots; cook until slightly softened, 2 to 3 minutes. Drain and transfer to the bowl of ice water to cool quickly. Drain.
3. Combine 1 1/2 cup water, vinegar, sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill weed, star anise, and bay leaf in a large saucepan. Bring to a boil, stirring occasionally. Cook until sugar dissolves, about 3 minutes. Remove from heat and add carrots.
4. Cool carrot mixture to room temperature, about 15 minutes. Pour into a large jar or airtight container. Refrigerate until flavors meld, at least 24 hours.

carrots, water, cider vinegar, white sugar, white onion, currants, sweet red wine, black garlic, jalapeno flakes, celery flakes, dill weed, anise, bay leaf

Taken from www.allrecipes.com/recipe/257158/pickled-carrots/ (may not work)