These pickled dill carrots are the perfect way to use up extra carrots and add lots of flavor. Eat them plain, or cut them and add to a salad or wrap. Even if you're not a dill fan, you'll love these tangy carrots. Try Pickled Onions.
Table of contents
Ok, the act of making these quick pickled dill carrots won't make your life easier. BUT, I've heard from so many nutrition clients that eating as many vegetables as they want can become a struggle.
If this is you, these snacking carrots are a great start!
It takes just a few minutes to put together, and the carrots will stay good in your fridge for weeks, if they'll last that long. Plus, it's a great way to give carrots that have started to go, umm, limp a new life.
No canning equipment needed.
The best pickled dill carrots recipe is also a great use of leftover fresh dill. I'm honestly not a dill fan, but it's super tasty with these carrots. So shove your dill in your jar and use it instead of tossing it!
Here are a couple other easy veggie recipes: Apple Cucumber Salad, Roasted Broccoli and Mushrooms, Instant Pot Beets, and Zucchini and Corn Salad with Feta.
Ingredients
Scroll down to the pickled dill carrots recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Carrots: I recommend peeling your carrots for this recipe. It'll make it easier for the pickling juices to flavor your carrots well!
- White Vinegar: A classic ingredient in pickling liquid.
- Water: Dilute the white vinegar to make a nice, edible, pickling liquid for carrots.
- Sugar: It's necessary to cut some of the sharp vinegar flavor. I prefer granulated sugar as it doesn't compete with the carrots or spices in these pickled dill carrots.
- Fine Salt: It dissolves easily in the hot water/vinegar. Salt is a classic ingredient in quick pickled foods.
- Fresh Dill: It really makes these carrots taste good. I'm usually not a dill fan, but it's really good in these pickled carrots.
- Garlic Clove: Adds a sweet, garlicky flavor to your pickled dill carrots.
- Dried Dill: Adds a bit of depth to the dill flavor. Use it if you have it, but it's not necessary.
Instructions
Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Start making your pickled dill carrots by microwaving water, vinegar, sugar, and salt. Heat until sugar and salt dissolve into liquids.
2. Peel and slice carrots into 2-4 slices, and then cut them to about 4 inches, or dip one into the liquid in the jar you will store them in. Cut carrots to just below the liquid line in your pickling jar.
3. Peel carrots to allow them to take on more of the pickling flavors.
4. Add garlic, dried dill, and fresh dill weed to pickling liquid, then add carrot slices. Ensure all carrots are below the liquid, or completely submerged.
Close lid and refrigerate at least 30 minutes, but recommended: 24 hours before eating.
Storage/Reheating Tips
Store pickled dill carrots in pickling liquid, in an airtight container for up to 3 weeks. They wouldn't freeze well.
Use a clean fork to remove your pickled dill carrots.
Substitutions/Tips
- Use fine salt, it dissolves easier.
- You can substitute ¼ teaspoon dried dill for fresh dill weed in this recipe.
- If you don't like dill as much, you can omit the dried dill and just use fresh, or just add a pinch of dried.
- Use a clean fork instead of your fingers to remove carrots. It'll help preserve them, and reduce risk of food borne illness.
- Other great add-ins: Extra garlic, red pepper flakes.
FAQ
You don't have to peel carrots to pickle them, but peeling the outer skin will let your pickles absorb more of the pickling juices-making your pickled dill carrots more flavorful.
You can definitely quickly pickle vegetables, they just won't last as long as canned pickled vegetables. You'll need to eat these quick pickles within a couple weeks, instead of months or more.
Other good vegetable recipes
- Roasted Broccoli and Mushrooms
- Broccoli Greek Yogurt Salad
- Pressure Cooker Beets
- Roasted Garlic Mushrooms
- Spicy Pickled Onions
How to repurpose
Eat these pickled dill carrots plain or chop them up to add to a salad or other dish.
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Carrots: Carrot Cucumber Salad, Air Fryer Corned Beef with Veggies, and Instant Pot Chicken Soup.
- Dill: Add to potato salad, like this recipe.
Did you make these pickled dill carrots? Leave me a comment & rating to share how they turned out!
Pickled Dill Carrots
Equipment
- 16 ounce Glass Jar
- Measuring spoons/cups
- cutting board
- vegetable peeler
- knife
Ingredients
- ½ cup water
- ½ cup white vinegar
- 2 teaspoons granulated sugar
- 1 ½ teaspoons fine salt
- 5-6 whole carrots
- 1 clove garlic
- 2 stalks dill weed
- ¼ teaspoon dried dill
Instructions
- Add ½ cup water, ½ cup white vinegar, 2 teaspoons sugar, 1 ½ teaspoon fine salt to a glass jar or bowl.
- Cover with microwave safe cover. Microwave for 60-90 seconds. Stir. Heat until sugar and salt is dissolved.
- While heating pickling liquid, cut ends off of carrots, then peel. Cut carrots into 2-4 slices. Dip one carrot into the pickling liquid, that's in the jar or container you will store it in, cut to just below liquid line. Use this carrot to measure how long each stick should be cut.
- Add carrots, 1 garlic clove, 2 stalks dill weed, and ¼ teaspoon dried dill to jar. Add lid and refrigerate for at least 30 minutes, but preferably 24 before enjoying.
- Remove carrots with clean fork to keep pickled carrots clean.
Video
Notes
- Use fine salt, to dissolve faster.
- Substitute ¼ teaspoon dried dill for fresh dill weed in this recipe, if you don't have fresh dill.
- If you don't like dill much, you can omit the dried dill and just use fresh, or just add a pinch of dried.
- Other great add-ins: More garlic, red pepper flakes.
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Sherry Wilde says
Do you use regular salt or pickling salt to make these pickled carrots ?
Sherry Wilde says
Do you just use regular salt or pickling salt ? I am planning to make these today🙂
Rebecca Clyde MS, RDN, CD says
I just use regular fine salt. Since these carrots aren't canned for long term storage, it's fine. But you're welcome to use pickling salt, you might want to use a little less since it's more fine than fine table salt
Bill Dahl says
I want to can pints at least 8. How do I increase the ingredients to do that?
Thanx, Bill.
Rebecca says
1 recipe makes 1 pint, you can double the recipe (32 oz) and then x4, it should be pretty accurate. Instead of microwaving the liquid, sugar, salt I would recommend bringing it to a boil in a large pot and then divide between the jars.
4 cup water
4 cup white vinegar
5 Tablespoons + 1 teaspoon granulated sugar
4 Tablespoons fine salt
40-48 whole carrots
8 clove garlic
16 stalks dill weed
2 teaspoons dried dill
gerald says
I found if you take the sugar out and properly sterilize the jars, you can keep these in the fridge much longer for everyday use. I replaced with baby carrots instead and they're amazing
Rebecca says
good to know, thanks for sharing. great idea to use baby carrots-so much easier!
Sue says
This is one of my favorite healthy snacks, great recipe. The fresh dill makes it look so pretty!
Anita says
It's so easy to make this carrot pickle, and it's the perfect side for burgers and sandwiches.
Casey says
My mom used to make these all the time and they are such a great condiment in Asian food! Such great crunch and flavor!!
Sara says
Oh my gosh, the dill in these was so good! Even my picky husband loved these!
Sara Welch says
This was such an easy recipe and great to have on hand! Looking forward to enjoying them for lunch today with my salad; delish!