Pickled Dill Carrots

9 ingredients
4 steps

Ingredients

  • 7 carrots, sliced 1/4-inch thick (1 1/4 lbs)
  • 4 sprigs fresh dill
  • 3/4 cup white wine vinegar
  • 3/4 cup water
  • 1/3 cup sugar
  • kosher salt
  • 1 teaspoon dill seed
  • 1/2 teaspoon caraway seed
  • fresh coarse ground black pepper

Directions

  1. 1
    Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
  2. 2
    Pack the carrots and dill sprigs into a quart jar.
  3. 3
    To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
  4. 4
    Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

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