Dilly Carrots

Dilly Carrots

1 Review
From: EatingWell Magazine, July/August 2010

Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 2½ 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


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  1. 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.
  2. 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.
  3. 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.
  4. Carefully fill jars (or containers) with brine to within ½ inch of the rim, covering the carrots completely. (Discard any leftover brine.)
  5. 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.
  • 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

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 13 calories; 0 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 0 g protein; 6 mcg folate; 0 mg cholesterol; 2 g sugars; 5,346 IU vitamin A; 2 mg vitamin C; 11 mg calcium; 0 mg iron; 22 mg sodium; 102 mg potassium
  • Nutrition Bonus: Vitamin A (107% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 1

December 06, 2015
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By: EatingWell User
Yummo! Made these and followed the recipe to a T. They were quite heavy on the vinegar. I used white, so next time I'll try cider vinegar, and maybe a little less. Otherwise, these were very tasty, you just need to like vinegar, and I do. Also, love the texture of the pickled carrot, there is a snap to the bite, but they're not a hard crunch like a raw carrot. Again, followed the instructions on cooking the carrots exactly. Very good recipe. Pros: Fast, simple ingredients Cons: HEAVY on the vinegar
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