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




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

1/4 cup
21 calories; protein 0.5g; carbohydrates 4.9g; dietary fiber 1.4g; sugars 2.5g; fat 0.1g; vitamin a iu 8435.6IU; vitamin c 3mg; folate 9.7mcg; calcium 16.9mg; iron 0.2mg; magnesium 6.1mg; potassium 162mg; sodium 140mg.

1 vegetable