Pickled Dill Carrots

Restaurant Favorites

Have you ever gone to a restaurant and tried something that was so simple, yet amazingly delicious?  

I experienced that recently. 

I went to dinner and had stuffed pork tenderloin, which was amazing on its own, but one of the side dishes stole the show!  That side dish was pickled dill carrots.  

I admit that I was surprised, as I don’t generally have a strong fondness of carrots. But something about the sourness of the vinegar, the saltiness of the spices and the natural sweetness of the carrots really did it for me.  

So, I did what I always do when I taste great food at a restaurant, which is vow to recreate it at home!  

Pickled Dill Carrots

I decided to use organic rainbow baby carrots for this recipe, but I imagine any carrots would be great, too! 

I briefly cooked the carrots in boiling water, about 3 minutes, to soften them.  Then I ran them under cold water to stop the cooking process. 

I added spices (dill weed, peppercorns and 2 garlic cloves) to the bottom of a clean mason jar, then added the carrots. 

In the same pot I used to cook the carrots, I combined vinegar, water and salt and brought it to a boil to make a brine.  I poured the brine over the carrots, and secured the lid. 

I definitely could have canned these in a boiling water bath for about 10 minutes, to preserve them for longer.  However, I only made enough carrots for one batch, and decided they would be consumed quickly!  So, they went into the refrigerator. 

How to Eat Pickled Dill Carrots

These pickled dill carrots add a nice pop of flavor to so many dishes!  A few of my favorite ways to eat pickled dill carrots are: 

• Diced, and added to pasta salad 
• Shaved onto a salad
• As a yummy companion to a steak or pork tenderloin 
• As a snack with some popcorn and a movie

0 from 0 votes

Print

Pickled Dill Carrots

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 1 pint

Author Andrea Vaughan

Ingredients

• 3/4 cup baby carrots
• 2 cloves garlic peeled
• 1 tsp dill weed
• 1/2 tsp black peppercorns
• 3/4 cup white vinegar
• 3/4 cup water
• 3/4 tbsp salt

Instructions

1. Bring 2 cups of water to a boil. Add carrots, bring back to a boil, and continue boiling for 3 minutes. Drain and rinse carrots with cold water.
2. In a pint-sized mason jar, add garlic, dill weed and peppercorns. Add carrots to the jar.
3. In a small pot, combine white vinegar, water and salt, and bring to a boil. Remove from heat, and pour brine over the carrots, leaving 1/2" of headspace at the top of the jar. Secure with a lid.
4. Once cooled, place in refrigerator and enjoy for up to 3 - 4 weeks.

Pin this Recipe – Pickled Dill Carrots

Want to make this, but don’t have time now?  No problem! Click on the image below to repin this to your favorite Pinterest board. 

More Carrot Recipes

Here are some other great recipes to try using carrots! 

• Homemade Carrot Cake with Cream Cheese Frosting
• Carrot Cake Scones
• Carrot and Coconut Oil Face Mask

Do you have any favorite dishes with carrots in them?  Share them in the comments!