Pickled Dill Carrots
Brighten your appetizers or snacks with the bold and tangy flavor of Pickled Dill Carrots—a delightfully crisp and colorful homemade treat. Featuring fresh carrot sticks infused in a brine of white vinegar, sugar, and salt, this recipe is elevated by aromatic garlic, black peppercorns, and sprigs of fresh dill for a signature herbal zing. Optional red chili flakes add a hint of spice for those craving a touch of heat. Perfect for quick prepping, these pickled carrots come together in just 30 minutes and deliver vibrant flavor after just one day of pickling, with even better results if left to marinate for a week. Whether served alongside sandwiches, salads, or charcuterie boards, these tangy carrot sticks are a versatile snack that will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 grams Carrots
- 500 milliliters Water
- 250 milliliters White vinegar
- 50 grams Granulated sugar
- 15 grams Salt
- 5 sprigs Fresh dill sprigs
- 2 pieces Garlic cloves
- 10 pieces Black peppercorns
- 1 teaspoon Red chili flakes (optional)
Instructions
Wash and peel the carrots. Cut them into sticks about 3-4 inches long and 1/4 inch thick, or leave whole if they are baby carrots.
In a medium saucepan, combine the water, white vinegar, granulated sugar, and salt. Heat over medium heat, stirring until the sugar and salt are fully dissolved. Once dissolved, remove from heat and let the pickling brine cool slightly.
Sterilize a large glass jar or several smaller jars by washing them well with soap and hot water, then rinsing thoroughly.
Place the fresh dill sprigs, garlic cloves (lightly crushed), black peppercorns, and red chili flakes (if using) into the bottom of the jar(s).
Pack the carrot sticks tightly into the jar(s), leaving about 1/2 inch of space at the top.
Pour the warm brine over the carrots, fully covering them but leaving about 1/4 inch of headspace at the top of the jar(s). Tap the jar gently on the counter to release air bubbles, and ensure the carrots are submerged in the brine.
Seal the jar(s) with their lids, and allow them to cool to room temperature before transferring to the refrigerator.
Let the carrots pickle for at least 24-48 hours in the refrigerator before enjoying. For best flavor, allow them to pickle for one week.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6192 mg | 269% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 73.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
