Pickled Dill Carrots

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
1 quart
Level:
Easy

Ingredients
  • 7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
  • 4 sprigs dill
  • 3/4 cup white wine vinegar
  • 1/3 cup sugar
  • Kosher salt
  • 1 teaspoon dill seeds
  • 1/2 teaspoon caraway seeds
  • Coarsely ground pepper
Directions

Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.

Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.

Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

Photograph by Charles Masters


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