Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 Facts

13 calories; 0.1 g total fat; 22 mg sodium. 3.1 g carbohydrates; 0.3 g protein; Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 4 stars
12/07/2015
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 Read More