Pickled Dilly Carrots Recipe
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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.
Recipe Facts
Ingredients
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1 1/2 pounds carrots, trimmed to fit your jars
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1 cup white vinegar
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1 cup water
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1 tablespoon pickling salt
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1 teaspoon dill seed
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1/2 teaspoon black peppercorns
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2 clove garlic
Directions
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Bring a small pot of water to a boil in which to blanch the carrots.
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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.
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Peel carrots and trim to fit jars. Cut into thin sticks.
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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.
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When time is up, remove carrots from water and run under cold water to stop cooking.
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Combine vinegar, water and salt in a small saucepan and bring to a boil.
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Place spices and garlic cloves into the bottom of the jar or jars.
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Pack carrots sticks upright in jar(s).
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Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
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Tap jar(s) gentle to remove air bubbles.
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Wipe the rims and apply the lids and rings.
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If you’re canning the pickles, process them for 10 minutes in a boiling water bath.
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When time is up, remove jar(s) from canner and let cool.
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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.
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Let pickles rest in pickling liquid for at least 48 hours before eating.
Special equipment
mason jars, canner
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
24 | Calories |
0g | Fat |
5g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 24 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 454mg | 20% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 0g | |
Vitamin C 2mg | 11% |
Calcium 20mg | 2% |
Iron 0mg | 1% |
Potassium 137mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |