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Easy Pickled Carrots

This delicious recipe for Easy Pickled Carrots is a perfect way to preserve summer fresh carrots, dill and garlic! So good you’ll want to double the recipe!

Ingredients

Scale

Pickle Ingredients:

  • 1 or 2 garlic cloves
  • 2 dill weed heads (preferably flowered with seeds)
  • fresh raw carrots

Brine Ingredients:

  • 4 cups water
  • 1 cup distilled white vinegar
  • 2 tbsp brown sugar
  • 2 tbsp pickling salt

Jars:

  • 500 mL pickle jars with lids and seals

Instructions

  1. Wash, peel, and cut the carrots into sliced spears. Peel garlic. Wash dill weed heads. Set aside.
  2. Prepare your jars, lids and seals for canning.  Bernardin has an excellent step-by-step Home Canning resource here.
  3. Once your jars and lids are sterilized, place 1 – 2 garlic cloves and 2 dill weed heads into each jar.
  4. Fill the jars with the carrot spears to 1 inch of the top, making sure to pack them in as tightly as you can.
  5. In a saucepan boil together all of the brine ingredients.
  6. Then using a small funnel, pour the brine over the carrot spears, filling the jar to about 1/2 inch from the top (1/2 inch headspace).
  7. Put on the lids and seals, then process in a hot water bath for 1/2 hour.
  8. Let marinate for at least a week, a few weeks is best.

Keywords: dill carrots, pickled carrots, dill pickle carrots