Pickled Carrots

  Years ago there was a restaurant we ate at that served pickled carrot slices on their salad bar. Alas, the restaurant has since burned down, and I never had them again. This recipe from the Ultimate Southern Living cookbook is quite close to what I remember them tasting like. They sliced theirs in rounds and that is what I will do next time, and I think I will dilute the vinegar with some water as they are sharp, Try them like this and you can always drain off some of the vinegar and replace it with water.
  They are easy to make, except for slicing the carrots, another reason to cut them in rounds, and stay crisp not soggy. Make a colorful addition to a relish tray or on a plate with a meal.
  I did half the recipe and got 3 pints. If you are going to keep these any length of time, I would hot water bath them.
Pickled Carrots
Prep 20 minutes    Cook 15 minutes    Marinate 8 hours
1 ½ cups cider vinegar
1 ½ cups water
1 cup sugar
2 pounds carrots, scraped and cut into strips
2 tablespoons dill seeds
3 to 4 cloves garlic
Combine first 3 ingredients in a large pan. Bring to a boil, stirring until sugar dissolves.
Add carrots, dill seeds, and garlic; bring to a boil over medium heat. Cover, reduce heat and simmer 6 to 8 minutes. Remove from heat; cool. Cover and chill 8 hours.
To serve, pour mixture through a large mesh strainer, discarding liquid. Discard garlic if desired. Given in decorative jars or bottles they make a nice hostess gift.


  1. I made some dilled carrots following another recipe, but they aren't very strong at all. If I want to make them more tart can I just reheat the brine and add some more dill?

  2. You could reheat the brine easily, did you water bath them or just refrigerate them as these are. If you water bath them, you would have to do that again or refrigerate and eat fairly soon. I would probably add a little more vinegar if you want them sharper. The dill will just add some more dill flavor not any tartness.


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