Total Time
Prep 10 mins
Cook 10 mins

These taste great as a burger topping.


  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.
Most Helpful

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.

CaliforniaJan August 08, 2013

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.

evelyn/athens August 04, 2013