I’ve never had pickled carrots, but with the big bag of carrots I’m bringing home each week from the CSA, I needed to come up with something new to make with them. I found this recipe in Food Network Magazine.  It really was very easy to make. I let the carrots sit about 5 days before we tried them. They were really, really good. Crunchy, dilly, slightly sweet, and with a great tang. I’m a fan. This got two thumbs up from my pickle lovers as well.

Pickled Dill Carrots

 

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Ingredients

• 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

Instructions

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.

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