Pickled Dill Carrots
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
61
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Bring a medium pot of water to a boil
2
Add the carrots and cook until crisp-tender, about 1 minute
3
Drain and rinse under cold water until cool
4
Pack the carrots and dill sprigs into a 1-quart jar
5
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
6
Pour the hot brine into the jar and let cool completely
7
Cover and refrigerate overnight or up to 1 week
8
Photograph by Charles Masters