Quick and Easy Refrigerator Pickled Carrots
Making these pickled carrots is a quick process - no canning needed!
- 8-10 medium carrots peeled and cut into strips
- 8-12 sprigs dill
- 4 cloves medium garlic
- 1 ½ cup white vinegar
- 4 teaspoon kosher salt
- 2 teaspoon dill seeds
- ½ teaspoon black peppercorns
Bring a medium pot of water to a boil. Add the carrots and cook until tender-crisp. Remove carrots from boiling water and immerse 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. Bring to a boil to dissolve salt. Pour brine over dill, garlic and carrots. Let sit at room temperature until cool, then cover and refrigerate to chill completely. Will last in the fridge for about 1 week.