Bored of carrots? 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. Also try these Pickled Onions.
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How will this dish make your life easier?
Ok, the act of making these 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 you want to eat more vegetables, this is a great way to start!
This recipe 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.
This 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.
What makes these garlic dill pickled carrots so good?
How do I make these easy pickled carrots?
Start making your pickled dill carrots by adding water, vinegar, sugar, and salt to a microwave safe jar or bowl. Top with microwave safe cover, so no water evaporates. Microwave 60-90 seconds, stir. Heat until sugar and salt dissolve into liquids.
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.
Peeling carrots allows them to take on more of the pickling flavors.
Add 1 clove of 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.
Use a clean fork to remove your pickled dill carrots. They can be stored for up to 3 weeks.
- 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.
- Other great add-ins: Extra garlic, red pepper flakes.
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 nearly as long as canned pickled vegetables. You'll need to eat these quick pickles within a couple weeks, instead of months or more.
What can I make with leftover 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
- 16 ounce Glass Jar
- Measuring spoons/cups
- cutting board
- vegetable peeler
- 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
- 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.
- 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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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!
Oh my gosh, the dill in these was so good! Even my picky husband loved these!
My mom used to make these all the time and they are such a great condiment in Asian food! Such great crunch and flavor!!
It's so easy to make this carrot pickle, and it's the perfect side for burgers and sandwiches.
This is one of my favorite healthy snacks, great recipe. The fresh dill makes it look so pretty!
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
good to know, thanks for sharing. great idea to use baby carrots-so much easier!
Bill Dahl says
I want to can pints at least 8. How do I increase the ingredients to do that?
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