Chilly Dilly Carrots Recipes

PICKLED DILL CARROTS

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.

CARROTS WITH DILL

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.

DILLY BUTTERED CARROTS AND ROTINI

Steps:

• In 3-quart saucepan, cook pasta as directed on package, adding carrots during last 2 to 3 minutes of cooking time; cook until pasta is tender and carrots are crisp-tender. Drain; return to saucepan.
• Add butter, dill, salt and pepper; toss gently to coat.

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.

FERMENTED CARROTS WITH GARLIC, CHILLI AND DILL

Steps:

• Discard most of the carrot tops leaving a small green stalk (~1cm)
• Scrub the carrots and stalks thoroughly to remove all dirt (not being thorough here can affect the fermentation process)
• Pack the carrots, garlic cloves, chillies and dill very tightly into your sparkling clean jar. It should be a real struggle to get that last carrot in. This will ensure the vegetables stay submerged under the liquid. I pack some upright and some upside down to make best use of space in the jar
• Mix the salt and filtered water together until all the salt has dissolved to make a brine
• Pour the salt water brine over the vegetables leaving 2-3cm (~ 1 inch) of headspace at the top. Wipe the rim of the jar clean then put the lid on the jar quite firmly. (If you have any brine left you can keep it in a jar in the fridge for your next fermenting project but be sure to use it up in 2-3 weeks)
• Leave the carrots to ferment for 3-4 days on the bench at room temperature. As we're in the middle of Winter this may take a little longer, possibly 5-7 days. They're ready for the fridge when you see that the salt water brine has become effervescent.

HONEY DILL CARROTS

Steps:

• In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
• Add honey and dill; stir until coated.
• Drain off any excess water; stir in butter to coat.
• *Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.

CREAMY DILLED CARROTS

Steps:

• In a saucepan, combine carrots, water, butter, salt, sugar and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving.

CHILLY DILLY CARROTS

Steps:

• Place carrots in a small saucepan and cover with water; cook until crisp-tender. Drain and place in a small bowl. Combine remaining ingredients; pour over carrots. Cover and refrigerate for 6 hours or overnight, stirring occasionally.

CHILLY DILLY CARROTS

Steps:

• Place carrots in a small saucepan and cover with water; cook until crisp-tender. Drain and place in a small bowl. Combine remaining ingredients; pour over carrots. Cover and refrigerate for 6 hours or overnight, stirring occasionally.

CHILLY DILLY CARROT SOUP

Steps:

• To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
• Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
• Remove herbs and discard.
• Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
• Season soup with salt and pepper to taste.
• Cover and refrigerate, at least 2 hours and up to 48 hours.
• Soup can be thinned with a little water when serving, if desired.
• To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
• Cover and refrigerate at least 2 hours and up to 48 hours.
• To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
• Garnish with a sprig of dill.