Spicy, or not, Dill Pickled Carrots recipes - Preserving

Author: David Vansickle

Preserving Snacks Pgt Pickleslt Appetizer

Packed with lots of garlic and fresh dill, these carrots have all the flavor of a dill pickle but in carrot form. Quick and easy pickled carrots recipe with dill has the tender-crisp carrot texture, strong garlic and dill flavours, mouth watering vinegar and optional spice!

Pickled Carrots with Dill and Garlic
Spicy, or not, Dill Pickled Carrots
Recipe: Dill Pickle Carrot Sticks
Quick Pickled Carrots
How long before you can eat pickled carrots?
Do you peel carrots before pickling?
How long do jarred pickled carrots last?

Pickled Carrots with Dill and Garlic

Small batch preserving Pickled Carrots is easier than you think. Grow your own or buy carrots in season, then pickle them with dill and garlic for a dill-icious treat!
Provided by: Bernice Hill
Total time: 80 minutes
Cook time: 20 minutes
Prep time: 60 minutes
Yields: 5 servings
Cuisine: North American
Number of ingredients: 7

Ingredients:

6 lbs baby carrots; scrubbed or regular carrots; peeled
5 cloves garlic; peeled and cut in half lengthwise
1 tbsp dill seed
5 heads of flowering fresh dill
4 cups water
4 cups white vinegar
1/2 cup salt (pickling salt or sea salt)

Nutrition:

Calories: 39 calories
Carbohydrate: 8 grams carbohydrates
Cholesterol: 0 milligrams cholesterol
Fat: 0 grams fat
Fiber: 3 grams fiber
Protein: 1 grams protein
Saturated Fat: 0 grams saturated fat
Serving Size: 1 serving
Sodium: 1960 grams sodium
Sugar: 4 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Fill a hot water bath canner (with a canning rack) with water and bring to a boil while you:
Scrub and trim baby carrots to fit a pint jar. Peel, trim, and quarter mature carrots length ways.
Wash and inspect 6 pint jars (I always do an extra jar just in case) and their lids. Be sure there are no chips on the jar rims and that there's no rust or dents on the lids.
Set jars upside down in a large cake pan, add an inch or two of water. Place in a 250 F oven for ten minutes and keep warm until you are ready to fill them.
Place lids and lid rings into a pot and fill with water. Set on stove and heat until they just begin to boil.
Fill a kettle with water and bring to a boil.
Add water, vinegar, and salt to a medium pot. Bring to a boil so that the salt dissolves.
Clean and prep garlic and dill.
Take jars out of the oven one at a time and add one half of garlic followed by a flowering dill head.
Quickly but purposefully arrange the carrots in the pint jar until the are so tightly packed you can't add any more.
Ram another garlic half into the carrots, then add a pinch of dill seed. Top with hot brine, leaving 1 cm head space.
Quickly cover with hot lid and screw on the sealing ring until it's just tight, but not crazy tight.
Place jar in canning rack and repeat until all your jars are finished. If your hot water canner looks too full of boiling water, remove some. If you need more, take it from the kettle.
Lower the canning rack into the canner. Make sure there's an inch of water above the jars.
Process at a rolling boil for 10 minutes at sea level or 20 minutes at over 3000 ft altitude (or see hot water processing chart HERE), adding boiling water as needed to make sure the jars are covered.
Remove and let sit on counter overnight before moving. Check to make sure all jars have sealed (the lids should be depressed in their centres) and refrigerate any that have not sealed.
Allow pickles to sit in the brine for a few weeks. Enjoy!

Notes: Dilled Carrots | Blue Flame Kitchen, 5 lb carrots · 6 cups vinegar · 2 cups water · 1/2 cup pickling salt · 7 clove garlic · 14 heads fresh dill · 3 1/2 tsp red pepper flakes, optional

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spicy or not dill pickled carrots pickled carrots with dill and garlic recipe dill pickle carrot sticks carrots with dill and garlic

Dill pickle carrots

Dill pickle carrots. 173 views Jan 21, 2022 Any members into canning vegetables this season Duration: 4:02

DILL PICKLED CARROTS

I'm not a fan of dill, but I cannot stop eating these dill pickled carrots. They're so good and
Duration: 0:53

Spicy, or not, Dill Pickled Carrots

Quick and easy pickled carrots recipe with dill has the tender-crisp carrot texture, strong garlic and dill flavours, mouth watering vinegar and optional spice! This recipe can be made in a water bath canner.
Provided by: Allyson Letal @ cravethegood.com
Total time: 60 minutes
Cook time: 15 minutes
Prep time: 45 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

Nutrition:

Calories: 3 calories
Carbohydrate: 1 grams carbohydrates
Cholesterol: 0 milligrams cholesterol
Fat: 0 grams fat
Fiber: 0 grams fiber
Protein: 0 grams protein
Saturated Fat: 0 grams saturated fat
Serving Size: jar
Sodium: 67 grams sodium
Sugar: 0 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Prepare jars and lids by washing in hot soapy water and then place on silicone mat lined baking sheet in oven at 225f until ready to use.
Fill water bath canner enough to cover jars and begin to heat.
In a large pot, add brine ingredients - bring to a boil, then reduce heat to a simmer.
Meanwhile, slice carrots to desired size and prep ingredients for jars.
Remove jars from oven and add spices, stuff with carrots, while hot, and fill with brine leaving 1/2" headspace. Wipe the rim of each jar before sealing with a hot lid. Screw bands on finger tight - I usually spin them until the jar starts to turn with the lid, then back off 1/8 or so of a turn.
Carefully, using jar lifters, place filled jars into the boiling water bath canner and wait until the water bath returns to a boil before starting a 15-minute timer.
Remove from water bath canner and cool untouched for 24 hours before moving to a cool, dark storage spot.
Store for 3-4 weeks before sampling!

Notes: Pickled Carrots with Dill and Garlic, Small batch preserving these Pickled Carrots is easier than you think. Grow your own or buy carrots in season, then pickle them with dill and garlic for a

Recipe: Dill Pickle Carrot Sticks

Lacto-fermented carrots are super easy to make and the perfect balance crunchy and sour. And these dill pickle carrots are one our favorites. Packed with lots of garlic and fresh dill, these carrots have all the flavor of a dill pickle but in carrot form.
Provided by: FarmSteady
Total time: 15 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

Fermented Vegetable Kit
2 pounds of carrots, peeled and cut into sticks
6-8 sprigs fresh dill
8 cloves garlic
2 tablespoons kosher salt

Nutrition:

Serving Size: 12 serving

How to cook:

Pack fermentation jar with carrots, fresh dill and garlic cloves.
Dissolve kosher salt in 1 quart of water to make a brine.
Add fermentation weight and pour in brine to cover, carrots should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment at room temperature for 5-7 days.

Notes: Pickled Carrots with Dill and Garlic, Small batch preserving is so easy. Grow your own or buy carrots in season, then preserve them as Pickled Carrots with dill and garlic.

Quick Pickled Carrots

You're going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots in your fridge, give this recipe a try. You'll be pickling in no time!
Provided by: Randa Derkson
Total time: 1440 minutes
Prep time: 1440 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

6-8 carrots (peeled and sliced lengthwise into fourths.)
6 springs dill
1 garlic clove
3/4 cup water
3/4 cup vinegar
2 tsps sea salt
1 1/2 tsps cane sugar
pinch red pepper flakes optional

Nutrition:

How to cook:

After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.

Notes: Canning 101 - Pickled Dill Carrots, Produce. 4 lbs Carrots. 7 1/2 tsp Dill seed or fresh dill. 7 cloves Garlic ; Baking & Spices. 1/2 cup Pickling or canning salt. 7 pinches Red pepper flakes ; Oils