Pickled Dill CarrotsPosted by in Food
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
- 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
- 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.
- Combine vinegar, ¾ cup water, sugar, salt, dill seeds, caraway seeds and pepper in the saucepan and bring to a boil.
- Pour the hot brine into the jar and allow to cool completely. Cover and refrigerate for up to a week.
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You always find good solutions for your overabundance of CSA food. Your post reminds me of the year we had our Australian exchange daughter. She put pickled “beet root” on everything, including here tacos. LOL!
That’s interesting! It’s supposed to be really good for you but it is such a mess to clean them.