Servings: 4 Cups
Calories: 65kcal
Equipment
Ingredients
- 8 Large carrots fresh picked, sliced to fit jars
- 1 cup white vinegar
- 1 cup of water
- 1 tablespoon pickling salt
- fresh dill sprigs
- 1/2 teaspoon black peppercorns
- 2 cloves of garlic
Instructions
- Bring a small pot of water to a boil to sterilize the lids of the jars. Clean or peel and cut the carrots to fit your jar size.
- Combine the appropriate amount of vinegar, water and salt in a pot and bring to a boil.
- Pack the carrot sticks upright in the jars leaving about two inches on the top and fill with herbs and garlic.
- Pour the boiling brine over the carrots, leaving about a 1/2 inch of space.
- Wipe the rims and apply the lids and rings.
- Set jars to cool. Most will seal on their own at this point however if you’re canning the pickles, process them for 10 minutes in boiling water.
- Remove jars from canner and let them cool.
Video
Notes
A Few Tips for Crunchy Pickled Carrots
The fresher the carrots, the better. I know that sounds obvious, but carrots that have been sitting in the fridge since who knows when are not going to give you that good crunch. Fresh from the garden is always my favorite. Grocery-store carrots work too, of course. We are not judging.
Do not overthink cutting them perfectly. I usually just try to make the sticks close to the same size so they fit nicely in the jar. If one is a little wonky, it will still taste just as good.
I like to pack the jars pretty full. The carrots shrink down a tiny bit once the hot brine goes in, so get as many in there as you can without turning it into a full-blown wrestling match.
If your family likes a little kick, add some red pepper flakes. My husband loves them that way. I like them with lots of dill and garlic, because apparently I like to smell like a pickle all summer.
The hardest part is waiting. You can eat them the next day, but they are so much better after they have had a few days to sit in the fridge. If you can leave them alone that long, you have more self-control than I do.
And honestly, make extra. These go fast around here, especially when I put them out before dinner. One minute there is a full jar on the counter, and the next minute everyone is asking if there are any more. Classic.
Nutrition
Serving: 0.25cup | Calories: 65kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1833mg | Potassium: 405mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20384IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 0.5mg
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