More Great Recipes: Canadian | Diabetic | European | Gluten-Free

Quick Pickled Carrots with Dill

User Avatar
Member since 2012
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 3 x 500 ml mason jars | Prep Time 15 min + 24 hour rest before eating | Cook Time Approx. 5 min

Why I Love This Recipe

FEATURING: Carrots, garlic and dill.

A super easy & quick recipe that our kids love and love making with us too! It's a great recipe to start pickling! The carrots can be eaten as is, with a dip, as a side dish with you meals, etc. Because they are softer, they are easier for kids to eat too. Just remember that this is a quick pickle recipe that is meant to be stored in the fridge. They should keep 3-6 weeks in the fridge!

If you are looking for a pickling recipe that keeps for 5-6 months or more on the shelf, try this recipe:

Ingredients You'll Need

10-14 small/medium carrots, sliced lengthwise into matchsticks (if using big carrots, you will simply need less) - I don't peel my carrots but you can if you prefer
18 springs of dill (this is roughly 1/2 dill bouquet... you will put 6 sprigs per mason jar)
3 garlic cloves, peeled
1 3/4 cup + 1/8 cup of water (so you need 1 7/8 cups total)
1 3/4 cup + 1/8 cup of pickling vinegar (so you need 1 7/8 cups total) - you can use any white or apple vinegar with at least 5% acetic acid
5 tsps sea salt
3 3/4 tsps cane sugar
2 pinches red pepper flakes (optional)


Trim the carrots to fit the jar, making sure they are at least 1 cm shorter than the jar itself.
Pack the carrots into a glass mason jar. I use a 500 ml jar but you can use other sizes and adjust the carrot size accordingly (ex: 750 ml or 250 ml).
Pack as many carrots as you can while still having room to add the whole clove of garlic (1 clove/jar) and dill (6 sprigs/jar).
Add the rest of the ingredients into a saucepan and bring to a boil (approx. 5 min). Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 3-6 weeks (sometimes longer). Not freezer friendly.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!