Dill Pickled Carrots

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Crunchy, tangy pickled carrots with classic dill flavor. Fresh dill , garlic, and optional hot pepper flakes create a pickle perfect for relish trays, sandwiches, or Bloody Mary garnishes.

Prep Time45

Cook Time10

Canning Time10

Total Time1 5

Course: pickles

Cuisine: American

Keyword: pickled carrots

Servings: servings, makes about 7 pints

Equipment

Water Bath Canner
Canning Jars, Lids and Bands
Large Stainless Steel Saucepan
Jar lifter

Ingredients

For the Brine

6 cups white vinegar 5% acidity
2 cups water
1/2 cup pickling salt

For the Jars

5 lbs carrots peeled and cut into sticks, or use baby carrots
4 cloves garlic, halved 1/2 clove per jar
1 cup fresh dill 2 Tbsp fresh dill per jar, or 1/2 tsp dill seeds per jar
3 1/2 tsp hot pepper flakes optional, 1/2 tsp per jar
7/8 tsp Pickle Crisp optional, 1/8 tsp per pint jar

Instructions

Prepare the Carrots

Wash carrots well and trim both ends. Peel each carrot.
Cut into sticks about 1 inch long and 3/4 inch wide, sized to fit upright in pint jars with headspace.
If using baby carrots, simply rinse and use whole.

Make the Brine

Combine white vinegar, water, and pickling salt in a large stainless steel saucepan.
Stir well and bring to a boil over medium-high heat, stirring to dissolve salt completely.

Pack the Jars

Place 1/2 clove garlic, dill, and 1/2 teaspoon hot pepper flakes (if using) in each hot pint jar.
Pack carrot sticks tightly into jars, standing them upright, leaving a generous 1/2 inch at the top.

Can the Pickles

Ladle hot brine into jars to cover carrots, leaving 1/2 inch headspace.
Add 1/8 teaspoon Pickle Crisp per pint jar if using.
Remove air bubbles and add more brine if needed. Wipe jar rims with a clean, damp cloth.
Center lids and apply bands fingertip-tight.
Process in a boiling water bath canner for 10 minutes at 0-1,000 feet elevation. Adjust for altitude as needed.
Turn off heat and remove canner lid. Let jars sit in canner for 5 minutes before removing to a towel-lined counter.
Let cool undisturbed for 12 to 24 hours. Check seals, remove bands, and store.
Let pickles cure for 2 to 3 weeks before opening for best flavor.

Notes

This recipe is from the Ball Complete Book of Home Preserving.

Fresh Dill

Fresh dill weed gives a nice flavor to this pickle, but it can be substituted for other types of dill. Dill heads (flowers) give more intense dill flavor than dill weed, and you'd add 2 whole dill heads per pint. If fresh dill isn't available, substitute 1/2 teaspoon dill seeds per jar.

Baby Carrots

Bagged baby carrots from the produce section work well and save prep time. Use whole baby carrots, not "baby-cut" carrots carved from larger carrots.

Rainbow Carrots

Purple, orange, yellow, and white carrots all pickle well. Purple carrots may bleed some color into the brine.

Altitude Adjustments

0 to 1,000 feet: 10 minutes
1,001 to 6,000 feet: 15 minutes
Above 6,000 feet: 20 minutes

Nutrition