Quick Pickled Carrots with Dill
CATEGORIES
INGREDIENTS
- Cooking Time: Approx. 5 min
- Servings: 3 x 500 ml mason jars
- Preparation Time: 15 min + 24 hour rest before eating
- 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)
DIRECTIONS
- 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.
RECIPE BACKSTORY
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: https://dishnthekitchen.com/pickled-carrots-with-dill-and-garlic-2/