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.
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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!
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.
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.
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.
- 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.
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
- 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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