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!

Nathan Gould
Source: EatingWell Magazine, July/August 2016


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

21.1 calories; protein 0.5g 1% DV; carbohydrates 4.9g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 2.5g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 8435.6IU 169% DV; vitamin c 3mg 5% DV; folate 9.7mcg 2% DV; calcium 16.9mg 2% DV; iron 0.2mg 1% DV; magnesium 6.1mg 2% DV; potassium 162mg 5% DV; sodium 140mg 6% DV; thiaminmg 3% DV.