Pickled Dill Carrots
  • 7 medium carrots (1¼ pounds), peeled and sliced ¼ inch thick
  • 4 sprigs dill
  • ¾ cup white vinegar
  • ½ cup sugar
  • 2½ teaspoons salt
  • 1 teaspoon dill seeds
  • ½ teaspoon caraway seeds
  • ½ teaspoon pepper
  1. Boil a medium pot of water and add the carrots until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Place in a 1 quart jar with the fresh dill.
  2. Combine vinegar, ¾ cup water, sugar, salt, dill seeds, caraway seeds and pepper in the saucepan and bring to a boil.
  3. Pour the hot brine into the jar and allow to cool completely. Cover and refrigerate for up to a week.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/pickled-dill-carrots/