Quick Dilly Carrots

Quick Dilly Carrots

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From: EatingWell Magazine, July/August 2016

In this quick pickle recipe, salting the carrots first extracts their natural moisture. Once the salt's rinsed off, the carrots absorb the pickling liquid like a sponge. You may want to double this recipe—they're addictive!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound very small carrots, preferably multicolored
  • 2 tablespoons kosher salt
  • 1¼ cups white vinegar
  • 1¼ cups distilled or bottled water
  • ½ cup fresh dill, large stems removed
  • 1 tablespoon toasted white peppercorns
  • 1½ teaspoons sugar


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  1. Trim and peel carrots; cut in half lengthwise. Place in a colander and rinse under cold water. Sprinkle with salt and mix to combine. Let stand in the colander for 1 hour.
  2. Rinse the carrots well. Combine vinegar, water, dill, peppercorns and sugar in a 9-by-13-inch glass baking dish or large sealable bag. Add the carrots and cover (or seal). Let pickle in the refrigerator for at least 3 hours and up to 2 weeks.
  • Make Ahead Tip: Refrigerate for up to 2 weeks.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 21 calories; 0 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 0 g protein; 10 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 8,436 IU vitamin A; 3 mg vitamin C; 17 mg calcium; 0 mg iron; 140 mg sodium; 162 mg potassium
  • Nutrition Bonus: Vitamin A (169% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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