Pickled Dill 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.

VINEGAR PICKLED CARROTS

Steps:

• In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
• Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

PICKLED CARROT SLICES

Steps:

• In stainless steel pot, make brine: combine vinegar, sugar, salt, cloves, bay leaf, caraway, coriander, garlic and hot peppers. Add 2 cups water and bring to a boil.
• Reduce heat to a brisk simmer and add carrots. Cook for 3 to 4 minutes, until still quite firm. Remove carrots and spread out to cool on platter or baking sheet. Let brine come to room temperature. Put carrots in glass or plastic container, and pour brine over them. Let marinate several hours, refrigerated. May be prepared ahead and refrigerated for up to 4 days. Serve sprinkled with fresh dill.

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.

DILLED CARROTS

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.

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
• Pack the carrots and dill sprigs into a quart jar.
• To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
• Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

PICKLED CARROTS AND FENNEL WITH DILL AND CORIANDER

Steps:

• In a small saucepan over high heat, bring 2 cups water to a boil. Remove from the heat and add the salt, peppercorns, coriander, and garlic. Let cool and then add the mixture to 2 quarts cold water.
• Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar. Pour the brine over the vegetables, covering them completely. Put a small plate on top so that it keeps everything submerged. Store in a cool (65° to 70°F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Refrigerate for up to 3 weeks.

DIANE'S PICKLED DILL CARROTS

Steps:

• Boil together water, vinegar, and salt.
• In hot sterilized jars pack a head of clean washed dill and a couple cloves of garlic.
• Pack in carrots tight.
• Pour on brine till below lip of jar and over carrots.
• Put on clean hot lid and screw on lid.
• Process jars for 15 minutes in a water bath canner.
• One batch of brine will fill 1 quart of carrots. Can double or triple brine amounts to speed up process.
• Let sit in cool dry spot for about 2-3 weeks before sampling.

REFRIGERATOR PICKLED CARROTS

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
• Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
• Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.