Quick Pickled Carrots with Dill and Garlic
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.
Servings: 16 servings
Calories: 51kcal
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
Notes
This recipe makes enough quick pickles to fill 4 half-pint jars, 2 pint jars, or 1 quart jar.
- 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
Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 934mg | Potassium: 280mg | Fiber: 2g | Sugar: 7g | Vitamin A: 14265IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.3mg
