Easy Pickled Carrots with Dill


During the summer while out & about, TJ & I sampled pickled carrots at a restaurant... Oh, they were sooo GOOD! For weeks I kept thinking about those pickles!  After researching some quick methods of pickling, and some tinkering around, I came up with this recipe for super easy pickled carrots with dill which we have been enjoying. I can't wait to grow more carrots in the garden next year--as well as many more goodies--and make pickles!



Easy Pickled Carrots with Dill --makes 1 quart/ 1 liter jar

4 large carrots, peeled, quartered to fit into a large jar
1 1/2 tablespoons sea salt
1 1/2 tablespoons sugar
3/4 cup vinegar (5% acidity)
2 cloves garlic, peeled
1 tablespoon mustard seed, coriander seed or pickling mix *
10 sprigs fresh dill

Pack a large jar (1 quart/1 liter) with the carrots, dill and garlic. In another jar, combine the salt, sugar, vinegar and spices. Shake to dissolve the salt and sugar. Pour the brine over the vegetables. Top up the jar with water so that the vegetable are covered and submerged. Close up the jar and refrigerate over night. Pickles keep up to one month in the fridge.


* I used a ready-made pickling mix (a pickling spice mix for pickled herring--which I've not tried to make, but I have plans for that for Christmas!). The mix contains black pepper, mustard seeds, whole cloves and whole all-spice. It made for delicious pickles! Though next time, I will pick out a few of the whole cloves, as a little of that goes a long way. This simple recipe could be used for most any vegetables. The pickles can be eaten the next day after preparation, but waiting a few days allows the good flavors to develop more. 


Do you grow any of your own food, and do you preserve it in any way?








Comments

  1. that's really nice! We don't have any land at all; actually we are super lucky to have 2 deeded parking spots, one in driveway, one in garage, as our city is older and built when cars were not as common... our place is newer construction hence the parking! Most people have to park on the street and there are more people than spots, esp with new buildings slowly coming! I am really glad you have a garden though! My Husband's parents and my parents both garden and can / freeze food .... I grew up eating homemade applesauce and good beans! :)

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    1. Ooo...you are lucky to have TWO parking spaces, Elizabeth, especially in an older city! Thankfully newer construction often includes parking, or at least a parking garage space or similar. We had that when we lived in Oslo. It was a blessing not to have to roam around to find parking... LOL! Homemade applesauce...mmm... I have plans for some apple butter soon. Very much hope your dream of a home with a garden will come true... We can swap bean recipes. ;)

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  2. I've never pickled before! Oh, Tracy, would you be kind enough to share your pickling spice mixture? I'd love to give it a try.

    These look delish!

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    1. This kind of quick pickling is so easy, Jeanie! You really can't go wrong. And once you make a few batches, you get more confident playing around with making your own spice mixes and flavor add-in's. The ready-made pickling mix I used for these carrot pickles contain--whole black pepper corns, whole yellow mustard seeds, whole cloves and whole all-spice berries. If you want to try making similar, I'd suggest using a bit more pepper and mustard seeds and easy on the cloves and all-spice. The clove taste especially can want to dominate the brine. I like it more dilly and peppery. But the spice mix adds a nice extra element to the flavor picture! Let me know how it goes if you give them a try! :)

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  3. I have never had pickled carrots before; it sound intriguing. The recipe looks like an fairly easy one. Carrots are on our list for our garden next year. I am always happy when you post recipes that I want to try. Blessings and hugs for this one~

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    1. You can pickle most any vegetable! I've been seeing some great recipe ideas for mixed veg pickles...and I want to try pickled radishes!

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  4. I bet they will taste as fantastic as they look! Do like pickles and relishes, but still have jars left from the tomatoes.

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