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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.
- By: EatingWell Test Kitchen
Ingredients 36 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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 ½ 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.
- 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
- 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
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
