Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor.
6 pint jars (about 12 cups)
Active Time: 40 minutes (plus 1 day marinating time) |
Total Time: 40 minutes
2 1/2 pounds carrots, peeled and cut into 3-inch sticks (about 9 cups)
12-24 sprigs fresh dill
3-6 whole large cloves garlic, sliced
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the carrot sticks, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the carrots to the ice water to cool. Repeat with the remaining carrots.
Drain the cooled carrots and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the dill and garlic among the jars.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the carrots completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Per ¼-cup serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
3 g Carbohydrates;
0 g Protein;
1 g Fiber;
92 mg Sodium;
102 mg Potassium
0 Carbohydrate Serving
Exchanges: free food
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids