[Hoffer Rand]

I’m looking for a way to pickle carrots, German style. When I was young, my family lived in Germany, and we ate pickled veggies by the huge jars full. Shredded carrots, shredded celery, sliced beets, all kinds of stuff. It was SO yummy! I would love to be able to recreate the pickled shredded carrots, since I can’t buy them here.

[Liz]

Hope these have that Teutonic vibe you're looking for.

PICKLED CARROT STICKS / Adapted from Gourmet Magazine

METHOD Place in heatproof bowl lb carrots in 3 1/2- by 1/3-inch sticks. Pour Brine over; cool, uncovered. Chill/covered, at least a day before using for flavors to develop.

BRINE BTB 11/4 c water, cup cider (or plain vinegar); cider makes a sweeter, milder brine, 1/4 c sugar, 2 gar/cl lightly crushed, 11/2 tb ea dill seed, salt; simmer 2 min.

NOTE pickling brine is so good you think “what can I pickle next?” --- onions, leeks, dilly green beans? I use dill seeds from McCormick, or use fresh or dried dill. dried dill goes in the brine as you boil it--fresh dill is dropped in container storing carrots, just before you fridge---will keep a month, chilled airtight.

[Jamestown1630]

Not sure if this is what you mean:

http://www.epicurious.com/recipes/member/views/german-carrot-salad-1272820

[Ellendra]

Jackie Clay has a book, “Growing and Canning Your Own Food” https://www.amazon.com/Growing-Canning-Your-Own-Food-ebook/dp/B00B5LAG0M/ref=sr_1_7?s=books&ie=UTF8&qid=1470245595&sr=1-7&keywords=jackie+clay+books#navbar

It has a huge section on pickling different fruits and vegetables, including carrots.

Later I’ll see if I can find that and post it for you.