Ingredients for Pickled Dill Carrots
- 1 pound carrots
- 1/4 cup fresh dill sprigs
- 1 cup white wine vinegar
- 1 cup water
- 1/4 cup sugar
- 2 1/2 teaspoons kosher salt
- 1 teaspoon dill seeds
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon freshly coarse ground black pepper
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How to Make Pickled Dill Carrots
- Wash and peel 1 pound of carrots. Cut them into 1/4-inch thick slices or sticks.
- Bring a medium pot of water (about 4 cups) to a boil. Add the carrots and cook until tender-crisp, about 5-7 minutes.
- Drain the carrots immediately and rinse under cold water to stop the cooking process. Drain well.
- Pack the carrots tightly into a clean quart-sized jar. Add 1/4 cup fresh dill sprigs.
- In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1/4 cup sugar, 2 1/2 teaspoons salt, 1 teaspoon dill seeds, 1/2 teaspoon caraway seeds, and 1/4 teaspoon black pepper. Bring to a boil, stirring until sugar and salt dissolve.
- Carefully pour the hot brine over the carrots, leaving about 1/2 inch of headspace at the top of the jar.
- Let the jar cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the carrots to fully pickle. They will continue to develop flavor over time.
- Store in the refrigerator for up to 1 week. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
346g
Fat
0g
Carbs
36g
