Pickled Carrots

These simple Pickled Carrots can be used for up to a month!

Ingredients

  • 1 1/4 filtered water, plus more for boiling
  • 3 tablespoons sugar
  • 1/8 teaspoon black pepper
  • 1 tablespoon dill seeds
  • 1 cup cider vinegar
  • 1 tablespoon kosher salt
  • 2 garlic cloves, crushed
  • 8 large carrots, cut into thin sticks

Directions

  • Heat a small amount of water in a large saucepan and quickly blanch the carrot sticks once it boils. Remove from heat and set aside to cool.
  • Bring 1¼ cup water, cider vinegar, sugar, salt, black pepper, garlic and dill seeds to a boil.
  • Place carrots in a quart-sized mason jar. Pour water mixture over the carrots. Seal tightly and refrigerate.

Recipe Information

Ingredients

  • 1 1/4 filtered water, plus more for boiling
  • 3 tablespoons sugar
  • 1/8 teaspoon black pepper
  • 1 tablespoon dill seeds
  • 1 cup cider vinegar
  • 1 tablespoon kosher salt
  • 2 garlic cloves, crushed
  • 8 large carrots, cut into thin sticks

Directions

  • Heat a small amount of water in a large saucepan and quickly blanch the carrot sticks once it boils. Remove from heat and set aside to cool.
  • Bring 1¼ cup water, cider vinegar, sugar, salt, black pepper, garlic and dill seeds to a boil.
  • Place carrots in a quart-sized mason jar. Pour water mixture over the carrots. Seal tightly and refrigerate.