Dill Pickled Carrots
Bored of carrots? These dill pickled 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.
Servings 16 ounces
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.