Pickled Dill Carrots

Name: Pickled Dill Carrots
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 quart
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

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Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 1 quart

Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 1 quart

Ingredients

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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

Recipe courtesy Food Network Magazine