This small-batch recipe for pickled carrots with dill packs a great dilly crunch! Add them as a quick side-vegetable on a busy night, pack a few to snack on during the day, or chop them and throw them in a tuna, egg, or salmon salad.
This method of preserving is the act of putting food that is warm or cooked into jars and then processing them. For this pickled carrots with dill recipe, the carrots are blanched before putting into the jar. Other hot pack preserving recipes would include things like tomato sauce, salsa, BBQ sauce, even jam, and jelly are hot pack preserves. Find more details about hot pack preserving and the pros and cons of this method here.
Denser vegetables like asparagus, carrots, green beans, and beets absorb pickle brine better after they’ve had 30-60 seconds in a pot of boiling water. It’s not required, but if you blanch denser vegetables first, it will help them take on the flavors of your brine. Our 4th Burner Pot is a great tool for blanching and easy draining with its straining basket.
If you aren’t using your own homegrown carrots for this recipe, try finding some fresh young carrots that are fairly bit slimmer – width-wise. If you only have larger carrots, that’s fine, you’ll just need to do a bit more chopping. Try your best to keep the spears similar in size, that will help with consistency in cooking and crunch.
Makes 2 (12-ounce/360 ml) jars
This recipe will yield about 2 – 12oz. jars. With a small batch recipe like this, it’s easy to modify the recipe so that you can refrigerate and consume it within a couple of weeks. To make these pickled dill carrots without the canning step, just increase the blanching time to 3 minutes. That’s just enough cooking to ensure that they’re tender enough to absorb the brine but still snappy. Refrigerate jars for up to 3 weeks.
Find more pickling recipes and tips on our Pinterest boards.