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! Source: EatingWell Magazine, July/August 2016

Nathan Gould


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

21 calories; 0.1 g total fat; 140 mg sodium. 162 mg potassium; 4.9 g carbohydrates; 1.4 g fiber; 2 g sugar; 0.5 g protein; 8436 IU vitamin a iu; 3 mg vitamin c; 10 mcg folate; 17 mg calcium; 6 mg magnesium;