Best Pickled Dill Carrots Recipes

DIANE'S PICKLED DILL CARROTS

Steps:

• Boil together water, vinegar, and salt.
• In hot sterilized jars pack a head of clean washed dill and a couple cloves of garlic.
• Pack in carrots tight.
• Pour on brine till below lip of jar and over carrots.
• Put on clean hot lid and screw on lid.
• Process jars for 15 minutes in a water bath canner.
• One batch of brine will fill 1 quart of carrots. Can double or triple brine amounts to speed up process.
• Let sit in cool dry spot for about 2-3 weeks before sampling.

PICKLED DILL CARROTS

Steps:

• 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.
• Pack the carrots and dill sprigs into a quart jar.
• 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.
• Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

PICKLED BABY CARROTS WITH MUSTARD SEEDS, HONEY AND DILL

Steps:

• Whisk first 4 ingredients in large bowl until well blended. Cook carrots in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain well. Add hot carrots to dressing. Cool carrots to room temp. Cover and chill overnight, stirring occasionally. Bring carrots to room temp. Stir in dill and serve.

PICKLED CARROTS AND FENNEL WITH DILL AND CORIANDER

Steps:

• In a small saucepan over high heat, bring 2 cups water to a boil. Remove from the heat and add the salt, peppercorns, coriander, and garlic. Let cool and then add the mixture to 2 quarts cold water.
• Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar. Pour the brine over the vegetables, covering them completely. Put a small plate on top so that it keeps everything submerged. Store in a cool (65° to 70°F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Refrigerate for up to 3 weeks.

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.