Quick and Easy Refrigerator Dill Pickled Carrots

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Total Time 4 hours 25 minutes

Number of Servings 8

These Quick and Easy Refrigerator Dill Pickled Carrots are simple to make, and are ready in hours, not days!

I have been absolutely in love with pickled carrots since my mom used to make them when I was a kid. Mr. Dreamboat loves them too. We've tried buying them at specialty stores and farmers' markets, but they're usually very expensive and usually not the style we like.

We both like our pickled carrots similar to dill pickles. Sour, a bit salty, garlicky, dilly, and crunchy. This probably reflects our Ukrainian roots. The pickled carrots we've purchased are often on the sweeter side, and sometimes too soft.

Lucky for both of us, I learned how to make them the way we like them, and now you can too with this Quick and Easy Refrigerator Dill Pickled Carrots recipe.

How to make Quick and Easy Refrigerator Dill Pickled Carrots:

The first step to making these pickled carrots is to peel and cut up the carrots. I like to cut them into strips, but if you prefer slices, knock yourself out. You want them thick enough that they don't get too soft, but not so thick that they won't absorb enough of the briny goodness.

Then lightly boil the carrots to soften them. Be very careful not to overcook them. No one likes a mushy pickle. Cool them in ice water immediately (again, to prevent mushy pickles), then layer the dill, garlic, and carrots in a glass storage container or jar.

Note that because these are refrigerator pickles, you want the container to be clean, but it doesn't need to be sterilized because these dill pickled carrots aren't going to be shelf-stable.

Now for the brine - this is what makes pickles pickles. Mix the water, vinegar, salt, dill seeds, and pepper together in the same pot you used for the carrots (unless you really want to wash another pot - up to you) and bring it to a boil just until the salt dissolves.

Pour the hot brine over the carrots/dill/garlic and let it cool. Once it's about lukewarm, put on the lid and stick it in the fridge until the pickles are completely chilled.

If you can't resist sneaking a carrot now, don't be disappointed if they're not as vinegary-salty-dilly as you would like. Once they've sat in the fridge for a few hours (or even a couple of days) the pickle flavor will get stronger.

Quick and Easy Refrigerator Dill Pickled Carrots Ingredients:

• Water - tap water is fine
• Carrots - they don't need to be anything fancy like garden-fresh or organic. Regular grocery store carrots will work just fine.
• Fresh dill
• Garlic
• White vinegar
• kosher salt - It's important that you use kosher salt here, not table salt.
• Dill seeds
• Black peppercorns

Unlike canned pickled carrots, these aren't shelf stable and they won't last for months in the fridge. They'll be good for up to a month, but you'll probably have devoured them by then anyway. And since they're so easy, you can just make more!

Note that these pickles are not fermented, so will not contain any probiotics. If you're looking to experiment with fermentation, check out my recipe for Lacto Fermented Dill Pickled Carrots, which is even closer to the pickled carrots I remember eating as a kid.

Want more Carrot recipes?

Quick and Easy Refrigerator Dill Pickled Carrots Nutrition Notes:

The nutrition information in the recipe below assumes that you don't consume the majority of the brine, so only a portion of the brine is included in the calculations.

These Dill Pickled Carrots are naturally gluten-free, dairy-free, and vegan.

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Quick and Easy Refrigerator Dill Pickled Carrots

Carissa Serink

Making these pickled carrots is a quick process - no canning needed!

Prep Time20 mins

Cook Time5 mins

Cooling and Chilling Time4 hrs

Total Time4 hrs 25 mins

Servings: 8

Calories: 32kcal

Cook ModeKeep your screen on

Ingredients

• water
• 8-10 medium carrots peeled and cut into strips
• 8-12 sprigs dill
• 4 cloves garlic
• 1 ½ cups white vinegar
• 4 teaspoons kosher salt
• 2 teaspoons dill seeds
• ½ teaspoon black peppercorns

Instructions

• Bring a medium pot of water to a boil. Add the carrots and cook until slightly softened, but still crisp. Don't overcook them unless you like your pickles soft. Remove carrots from boiling water and immerse them in ice water to cool.
• Layer dill sprigs, garlic and carrots in a glass food storage container or jar.
• Mix 3 cups of water, vinegar, salt, dill seeds and peppercorns in the same medium saucepan that you cooked the carrots in. Bring to a boil to dissolve the salt. Pour brine over dill, garlic, and carrots. Let the jar sit at room temperature until cool, then cover and refrigerate to chill completely. Will last in the fridge for about 1 month.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 333mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10193IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 0.3mg

Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

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