Dilled Carrot Sticks Recipes

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CARROTS WITH DILL



Carrots with Dill image

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

1 pound carrots, sliced 1/8 inch thick
2 tablespoons water
4 teaspoons reduced-fat margarine
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed

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 :

DILLED CARROTS



Dilled Carrots image

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

5 lbs carrots
21 garlic cloves
6 cups vinegar
14 heads fresh dill
2 cups water
1/2 cup pickling salt
3 1/2 teaspoons red pepper flakes (optional)

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.

DILLED CARROTS



Dilled Carrots image

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

2 to 3 cups sliced carrots
1/4 cup diced green pepper
2 tablespoons minced fresh dill
1 tablespoon honey
1 tablespoon butter
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger

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 :

SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

  • Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

DILLED CARROT STICKS



Dilled Carrot Sticks image

Categories     Carrot     Summer     Dill     House & Garden

Number Of Ingredients 7

6 pounds young carrots
24 large sprigs dill
6 cloves garlic, peeled
2 tablespoons mixed pickling spices
1/3 cup salt
1 cup cider vinegar
6 cups water

Steps:

  • Peel the carrots and cut into 2" long sticks. (Use a fancy cutter if you have one.) Cook in boiling water until crisp and almost tender and drain. Place 2 sprigs of dill on the bottom of each of 6 hot, sterilized pint-size preserving jars. Put 1 whole clove garlic in each jar. Place pickling spices and remaining dill on top. Heat salt, vinegar and water to boiling point. Fill each jar to overflowing, cover and seal. Keep in a cool place for at least 3 weeks before using.

CARROTS IN DILL BUTTER



Carrots in Dill Butter image

Delicious with seafood.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 6

8 carrots, peeled and sliced into 1 inch pieces
½ cup water
2 tablespoons butter
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon dill seed

Steps:

  • In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.4 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 454.4 mg, Sugar 3.4 g

PICKLED CARROT STICKS



Pickled Carrot Sticks image

Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.

Categories     Condiment/Spread     Garlic     Side     Marinate     Thanksgiving     Vegetarian     Vinegar     Carrot     Fall     Vegan     Dill     Seed     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 7

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt

Steps:

  • Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
  • Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

MAPLE DILL CARROTS



Maple Dill Carrots image

This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.

Provided by Laura Cotnoir

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 4

Number Of Ingredients 6

3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 400.7 mg, Sugar 11.1 g

DILLED CARROT STICKS



Dilled Carrot Sticks image

These look so attractive on an appie tray and they are SOOooo good for you The recipe can be doubled

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 32 Sticks

Number Of Ingredients 3

8 small carrots, scrapped & quartered lengthwise
1 cup Dill pickle juice
fresh parsley or dried dill weed, for garnish

Steps:

  • Simmer the carrots in the Dill pickle juice.
  • covered until they are just beginning to get tender (15- 20 minutes).
  • Cool in the pickle juice overnight in the fridge.
  • Drain well, dab dry.
  • sprinkle with parsley or dill weed.
  • Serve chilled.

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