An alternative to freezing or canning, making pickles is a great way to maximize an abundance of vegetables. I've used carrots in this recipe, but beets, sugar snap peas, pearl onions, cucumbers or even bell peppers are delicious as pickles. This recipe is for refrigerator pickles, which will keep up to 1 month in a tightly sealed jar in the fridge.
Makes 1 pint jar, easily doubled
1 pound small carrots, well-scrubbed with tops trimmed and discarded
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed