Pickled Dill Carrots

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 1 quart
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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


  1. 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.
  2. 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.
  3. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.