From EatingWell: July/August 2010
Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor.
- 2 1/2 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
- 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 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 & Notes
- 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
Per ¼-cup serving: 13 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 92 mg sodium; 102 mg potassium.
Carbohydrate Servings: 0
Exchanges: free food
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Health & Diet Considerations
- Gluten free
- July/August 2010