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Pickled Dill Carrots

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 pint
Author Andrea Vaughan


  • 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


  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.