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Pickled Carrots with Dill and Garlic

Bright and tangy, pickled carrots with dill and garlic are a delicious way to elevate any meal. Perfect for sandwiches, salads, and charcuterie boards, these pickled delights blend freshness and tradition.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 jars
Course: Condiment, Side Dish
Cuisine: American, Preserved
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 lbs baby carrots These naturally sweet bites provide the perfect crunch. If unavailable, regular carrots will work; just peel and cut them into quarters.
  • 5 cloves garlic Garlic amplifies flavor; substitute with shallots for a milder taste if desired.
  • 1 tbsp dill seed Fresh herbs are best, but dried dill can substitute if fresh is unavailable.
  • 5 heads flowering fresh dill This herb not only flavors but beautifies. Alternatively, use dried dill.
Brine Ingredients
  • 4 cups water Vital for brining; feel free to experiment with low-sodium vegetable broth for extra flavor.
  • 4 cups white vinegar Crucial for tang; apple cider vinegar is a great substitution for a different flavor profile.
  • 1/2 cup salt Pickling salt or undiluted sea salt works to enhance taste and preserve crispness.

Method
 

Preparation
  1. Fill a hot water bath canner (with a canning rack) with water and bring to a boil while you prep your ingredients.
  2. Scrub and trim baby carrots to fit a pint jar.
  3. Peel, trim, and quarter mature carrots lengthwise.
  4. Wash and inspect 6 pint jars (always do an extra jar just in case) and their lids. Ensure there are no chips on the jar rims and that there’s no rust or dents on the lids.
  5. Set jars upside down in a large cake pan, adding an inch or two of water. Place in a 250°F oven for ten minutes and keep warm until you are ready to fill them.
Canning
  1. Place lids and lid rings into a pot and fill with water; set on the stove and heat until they just begin to boil.
  2. Fill a kettle with water and bring to a boil.
  3. In a medium pot, combine water, vinegar, and salt. Bring to a boil until salt dissolves.
  4. Clean and prep garlic and dill.
  5. Take jars out of the oven, adding a half clove of garlic followed by a head of flowering dill.
  6. Quickly but purposefully pack the carrots into the pint jar tightly.
  7. Pack in another half of garlic, then add a pinch of dill seed.
  8. Top with hot brine, leaving 1 cm headspace.
  9. Seal jars tightly but not too tight.
  10. Place jars in the canning rack and repeat until finished.
  11. Ensure your canning pot has an inch of water above the jars, then turn the heat to high, processing at a rolling boil for 10 minutes at sea level. Adjust for altitude as needed.
  12. Remove and let sit on the counter overnight. Check seals and refrigerate any that do not seal.

Notes

Ensure all jars are sterilized for the best results. Maintain consistency in carrot sizes for even pickling. Store your sealed jars in a cool, dark place, and refrigerate once opened. Properly sealed and stored, they can last up to a year.