Ingredients
¾ lb. red, white and/or yellow pearl onions (about 2 cups)
1 lb. baby carrots with tops (about 40), peeled and trimmed
1 ½ c. white-wine vinegar 2 ½ c. water
¾ c. sugar
2 teaspoons salt
4 large celery ribs
Preparation
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 the day before serving. Makes about 2 quarts.
