PICKLED DILLY CARROTS RECIPE
Steps:
- Bring a small pot of water to a boil in which to blanch the carrots.
- Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
- Peel carrots and trim to fit jars. Cut into thin sticks.
- When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles.
- When time is up, remove carrots from water and run under cold water to stop cooking.
- Combine vinegar, water and salt in a small saucepan and bring to a boil.
- Place spices and garlic cloves into the bottom of the jar or jars.
- Pack carrots sticks upright in jar(s).
- Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
- Tap jar(s) gentle to remove air bubbles.
- Wipe the rims and apply the lids and rings.
- If you're canning the pickles, process them for 10 minutes in a boiling water bath.
- When time is up, remove jar(s) from canner and let cool.
- Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
- Let pickles rest in pickling liquid for at least 48 hours before eating.
Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, Sodium 454 mg, Sugar 2 g, Fat 0 g, ServingSize makes enough for 1 pint and a half jar or 2 12-ounce jelly jars, UnsaturatedFat 0 g
DILLED CARROTS
This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 7 pint jars
Number Of Ingredients 7
Steps:
- Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
- combine vinegar, water and salt in a nonreactive Dutch oven.
- Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
- Pack carrot sticks into jars and place a.
- second head of dill on top.
- Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
- bubbles with a narrow rubber spatula or plastic knife.
- Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal.
PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
DILLED CARROTS
Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.
Nutrition Facts :
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