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.
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
HOMEMADE CANNED DILL PICKLES
Make and share this Homemade Canned Dill Pickles recipe from Food.com.
Provided by southern chef in lo
Categories < 30 Mins
Time 25m
Yield 10 quarts
Number Of Ingredients 9
Steps:
- You can keep your pickles whole or slice them.
- Wash the pickles and cut the stems off if you keep them whole.
- Stir the vinegar, water, and salt in large pot; let it just come to a boil.
- Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
- Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
- Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.
SWEET DILLY BEANS AND CARROTS
I never make this recipe without thinking of picking green beans on my Uncle's Farm. I think I ate more raw green beans than I put in the basket. This is my favorite pickled bean recipe. My daughter always called them "squeaky beans." When you bite them they squeak! NO KIDDING!!!!!!
Provided by out of here
Categories Vegetable
Time 1h5m
Yield 4 pints
Number Of Ingredients 6
Steps:
- If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
- Pare carrots and cut into sticks that are about the size of the beans.
- Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
- Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
- Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
- Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
- Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
- Remove to cool.
Nutrition Facts : Calories 512.2, Fat 0.5, SaturatedFat 0.1, Sodium 3557.6, Carbohydrate 124.2, Fiber 9.8, Sugar 106.8, Protein 4.8
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 :
CARROTS WITH DILL
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts :
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- In each hot sterilized jar, place 1 clove garlic, 1 head dill, and 1/2 tsp 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 headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace.
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