Quick and Easy Refrigerator Dill Pickled Carrots
Making these pickled carrots is a quick process - no canning needed!
Servings: 8
Calories: 32kcal
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 peeled and cut-up 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 8-12 sprigs dill, 4 cloves garlic, and the cooked carrots in a glass food storage container or jar.
- Mix 3 cups of water, 1 1/2 cups white vinegar, 4 teaspoons kosher salt, 2 teaspoons dill seeds, and 1/2 teaspoon black 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. The pickled carrots 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
