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Dill Pickled Carrots
Crunchy, tangy pickled carrots with classic dill flavor. Fresh dill , garlic, and optional hot pepper flakes create a pickle perfect for relish trays, sandwiches, or Bloody Mary garnishes.
👥 56 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Prepare the Carrots
carrots (peeled and cut into sticks, or use baby carrots)5 lbs
2
Wash carrots well and trim both ends. Peel each carrot.
carrots (peeled and cut into sticks, or use baby carrots)5 lbs
3
Cut into sticks about 1 inch long and 3/4 inch wide, sized to fit upright in pint jars with headspace.
4
If using baby carrots, simply rinse and use whole.
carrots (peeled and cut into sticks, or use baby carrots)5 lbs
5
Make the Brine
6
Combine white vinegar, water, and pickling salt in a large stainless steel saucepan.
white vinegar (5% acidity)6 cupswater2 cups
7
Stir well and bring to a boil over medium-high heat, stirring to dissolve salt completely.
8
Pack the Jars
9
Place 1/2 clove garlic, dill, and 1/2 teaspoon hot pepper flakes (if using) in each hot pint jar.
garlic, halved (1/2 clove per jar)4 clovesfresh dill (2 Tbsp fresh dill per jar, or 1/2 tsp dill seeds per jar)1 cup
10
Pack carrot sticks tightly into jars, standing them upright, leaving a generous 1/2 inch at the top.
11
Can the Pickles
12
Ladle hot brine into jars to cover carrots, leaving 1/2 inch headspace.
carrots (peeled and cut into sticks, or use baby carrots)5 lbs
13
Add 1/8 teaspoon Pickle Crisp per pint jar if using.
14
Remove air bubbles and add more brine if needed. Wipe jar rims with a clean, damp cloth.
15
Center lids and apply bands fingertip-tight.
16
Process in a boiling water bath canner for ⏱️ 10 minutes at 0-1,000 feet elevation. Adjust for altitude as needed.
water2 cups
17
Turn off heat and remove canner lid. Let jars sit in canner for ⏱️ 5 minutes before removing to a towel-lined counter.
18
Let cool undisturbed for 12 to ⏱️ 24 hours. Check seals, remove bands, and store.
19
Let pickles cure for 2 to 3 weeks before opening for best flavor.
Nutrition Facts
calories
22 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
1040 mg
protein Content
0.4 g
carbohydrate Content
4 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.05 g
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