These crispy pickled carrots with dill and garlic are quick and easy to make. No water bath canning is needed, and they will keep in the fridge for up to 1 month.
If you love this recipe, check out my refrigerator bread and butter pickles and refrigerator sweet dill pickles next!
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Pickled Carrots with Dill and Garlic
I have been making these dilled carrots for quite a long time, about 30 years, actually. My brother-in-law loved them so much that he used to bring over two cases of empty jars every year and request that I fill them with my dilled carrots.
I like to use baby carrots from my garden, which is probably why they are SO yummy. You just don't get the same flavor from store-bought carrots. If you don't have a garden, I recommend going to your local Farmer's Market to get fresh carrots there.
Ingredients Needed
- Carrots. You can use whole baby carrots or larger carrots cut into sticks.
- Dill. I have only ever made these with fresh dill, but you could also use 1 teaspoon of dill seed instead.
- Garlic. I used 1 garlic clove per half-pint, but you could add more if you like.
- White vinegar. Use 5% acidity vinegar - apple cider vinegar will work too.
- Sugar. I used granulated white sugar to cut the tanginess a bit. However, you can omit the sugar if you like tangy pickles. I prefer sugar; my husband likes it without it.
- Pickling salt. Any coarse or kosher salt will work.
How to Make Quick Pickled Carrots with Dill and Garlic
This recipe makes a small batch of quick pickles to fill 4 half-pint jars, 2 pint jars, or 1 quart.
Step 1: Prep Carrots
Wash, dry, and trim the ends off the carrots. Cut them into sticks that will fit the length of your jars. If the carrots are small and thin, you can leave them whole.
Step 2: Make the Pickling Liquid
Combine water, white vinegar, sugar, and kosher salt in a saucepan. Bring the mixture just to a boil until the sugar and salt dissolve. Remove from the heat to let the hot brine cool before using.
Step 3: Fill the Jars
Place one peeled clove of garlic and one head of fresh dill in the bottom of each jar. Add a pinch of red pepper flakes if you want a bit of heat. Pack the carrots into the jars, leaving about 1 inch of headspace at the top.
Place a funnel in each jar and ladle the brine over the carrots (or pour it) to within ½ inch of the top. Place the lids and screw on the bands.
Step 4: Refrigerate Jars
Store jars in the refrigerator for up to one month. Enjoy!
To make this recipe shelf-stable, process the pickle jars in a hot water bath in a canner at a rolling boil for 10 minutes. Then, store them in your pantry for up to one year.
Tips For Perfect Pickled Carrots
- If you want your carrots to be quite tangy, omit the sugar.
- Cut the carrots the same size.
- Trim the carrots so they are about an inch below the rim.
- Add red pepper flakes to add a bit of spicy kick.
- These pickled carrots are pretty crunchy. For softer carrots, blanch them in boiling water for a few minutes first to soften. (The seniors in your family will appreciate this step). 😉
Serving Suggestions
These pickled carrots are great for snacks and make a delicious addition to salads. They also make an excellent side dish for smash burgers, smash burger tacos, and Philly cheesesteak sandwiches or brisket grilled cheese sandwiches.
Frequently Asked Questions (FAQ's)
They need about 48 hours to develop the best flavor; however, I always start snacking on them the next day.
If you are using large carrots, you may prefer to peel them first. If using small, tender carrots, you can leave the peel on.
You can reuse the brine for a new batch of pickled carrots.
This recipe can be used for beans, onions, jalapenos, asparagus, bell peppers, etc.
You can eat these pickles after 24 hours, but they will be more flavorful if you wait 48 hours and even better in 3-4 days.
More Carrot Recipes You Might Like
More Quick Pickling Recipes
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- Jeri
Recipe
Quick Pickled Carrots with Dill and Garlic
Ingredients
- 2-3 pounds carrots or whole baby carrots
- 4 heads dill
- 4 cloves garlic
- 1 cup water
- 1 cup white vinegar 5% acidity
- 4 tablespoons sugar
- 2 tablespoons kosher salt or coarse salt
- 1 teaspoon red pepper flakes optional
Instructions
- Prepare the Carrots: Wash, dry, and trim the ends of the carrots. Cut them into sticks that are one inch shorter than the length of your jars. If the carrots are small and thin, you can leave them whole.
- Make the Pickling Brine: In a saucepan, combine water, white vinegar, sugar, and kosher salt. Heat the mixture until it just comes to a boil, stirring to dissolve the sugar and salt. Remove from heat and let the brine cool slightly before using.
- Pack the Jars: Place a peeled garlic clove and a head of fresh dill at the bottom of each jar. Add a pinch of red pepper flakes if you like. Pack the carrots into the jars, leaving about 1 inch of space at the top. Using a funnel, pour the cooled brine over the carrots, filling the jars until the liquid is ½ inch from the top. Secure the lids and screw on the bands.
- Refrigerate the Jars: Store the jars in the refrigerator for up to one month. To make the pickles shelf-stable, process the jars in a boiling water bath for 10 minutes. Store in a cool, dark place for up to one year.
Video
Recipe Notes:
- Add other spices like mustard seed or whole black peppercorns.
- Store pickled carrots in the refrigerator for up to one month.
- To make these pickles shelf-stable, process the jars in a water bath canner described above and store them in a cool, dark place for up to one year.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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