Pickled Dill Carrots

Submitted by threeovens

"These taste great as a burger topping."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 quart

ingredients

• 7 carrots, sliced 1/4-inch thick (1 1/4 lbs)
• 4 sprigs fresh dill
• 3⁄4 cup white wine vinegar
• 3⁄4 cup water
• 1⁄3 cup sugar
• kosher salt
• 1 teaspoon dill seed
• 1⁄2 teaspoon caraway seed
• fresh coarse ground black pepper

directions

1. Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
2. Pack the carrots and dill sprigs into a quart jar.
3. To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
4. Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

Reviews

[lshapka]

These are fantastic! I made them from carrots and dill from my garden. They are crisp and delicious... My favourite pickled carrots recipe yet.

 

[CaliforniaJan]

Love anything pickled and these are easy. I used a one pound bag of baby carrots and it worked just fine. Made for ZWT #9.

 

[evelynathens]

I made a half-batch of these 3 days ago and broken them open to accompany lunch today. They are crisp, flavourful and delicious. Great pickle.