"I serve colorful, spicy pickled carrots as a zesty hors d’oeuvre. I also chop and add them to grain-based salads like tabbouleh. Finely minced and added to sour cream, they make a terrific dip. You can process them in a boiling water bath and they will last at room temperature for a year or longer. Or you can skip the processing and make them as refrigerator pickles, in which case they will last three months...."