This recipe appears in:In a Pickle: Dilly Pickled Carrots
These pickles are quick to make and perform miracles on boring meals. I tend to munch them straight from the jar. More discerning eaters should try them added to tuna salad or with a salad Nicoise.
- 1 1/2 pounds carrots, trimmed to fit your jars
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 teaspoon dill seed
- 1/2 teaspoon black peppercorns
- 2 cloves garlic
Bring a small pot of water to a boil in which to blanch the carrots.
Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
Peel carrots and trim to fit jars. Cut into thin sticks.
When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you’re making them as refrigerator pickles.
When time is up, remove carrots from water and run under cold water to stop cooking.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Place spices and garlic cloves into the bottom of the jar or jars.
Pack carrots sticks upright in jar(s).
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
Tap jar(s) gentle to remove air bubbles.
Wipe the rims and apply the lids and rings.
If you’re canning the pickles, process them for 10 minutes in a boiling water bath.
When time is up, remove jar(s) from canner and let cool.
Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
Let pickles rest in pickling liquid for at least 48 hours before eating.