Quick Dill Pickled Carrots
These pickled carrots are a great way to preserve carrots from the garden or carrots that have been forgotten in the back of your fridge. Maybe you don’t care for raw carrots and want a more flavorful way to enjoy them? This might be just the recipe for you. These are not preserved so they will need to be stored in the fridge much like the quick pickled beets recipe. It’s more of a technique than a recipe. I will not provide exact measurements for everything because the amount or vinegar and boiling water will depend on your jar size. I enjoy these as part of a cheese and cracker board or a charcuterie board. They are especially delicious with dill havarti cheese. Or as a healthy snack with some hard boiled eggs. Just give it a try. They are quick and easy to make and you won’t be disappointed.
Ingredients:
Carrots
Apple cider vinegar
Large bunch of dill
Several garlic cloves
Salt (I use diamond kosher salt)
Sugar
Boiling water
Recipe:
Set your kettle or sauce pan of water to boil. Peel and chop the carrots into slender snacking sticks (see above for reference). The size depends on your jars and your preference.
I use either 12 oz or 24 oz bell jars. Pack the dill and pealed garlic into the bottom of the jars. For a 24 oz jar, I would use 2 cloves of garlic and for a 12 oz jar, I use 1 clove of garlic. Place 1 tsp of diamond kosher salt into each 12 oz jar and 2 tsp for a 24 oz jar. Then 1 tbsp of sugar into a 12 oz jar and 2 tbsp into a 24 oz jar. Then pack in the carrots. You do want to make sure that you really fill the jars with the veg so that when you add the vinegar and boiling water all the contents of the jar are submerged.
Pour apple cider vinegar in each jar filling about 1/3 of each jar. The amount will vary depending on the size of the jar. Then fill each jar to the very top with boiling water. I like to fill almost as if I will over flow the jar before applying the lid (see above). Make sure to wipe down the sides of the jar and invert several times to make sure all the contents are combined and the salt and sugar are dissolved. Store in the fridge for 24 hours before enjoying.
These pickled carrots are a delicious snack. Keep in the fridge for several weeks. Just make sure the carrots are completely submerged in the acidic liquid. If the vegetables are not completetly submerged they make spoil. If you see any mold growing or the contents have an off smell, discard.
