Spicy Pickled Carrots

San Franciscos famous Tartine restaurant serves its mouthwatering sandwiches with a precious little garnish of pickled carrots. After years of fantasizing about plunging our greedy sts right into that big glass carrot jar on the counter, we realized we could just make our own! This is not Tartines recipe (as far as we know), but it sure is good. Enjoy as a party appetizer, as a snack, or tossed into green salads. 112 pounds carrots, peeled and cut into sticks 112 cups cider vinegar 112 cups water 13 cup sugar 24 medium jalapeo chiles, stemmed and quartered lengthwise (seeds included) 2 tablespoons dill seeds 2 teaspoons caraway seeds 2 tablespoons kosher salt Bring a nonreactive saucepan (page 25) of water to a boil over high heat. Drop carrots into boiling water and cook for 1 minute, to blanch. Drain in a colander and transfer to a bowl. Combine vinegar, water, sugar, chiles, dill seeds, caraway seeds, and salt in the saucepan and bring to a boil. Reduce heat and simmer 2 to 3 minutes. Pour vinegar mixture over carrots and let cool for about an hour. For maximum avor, let carrots sit in the fridge for a day before serving. Make it ahead The pickled carrots can be stored in a jar in the fridge for about a month.