Refrigerator-ready pickled carrots skip the canning process, making this a quick and easy recipe to make. Dill pickled carrots only require 1 day to marinate for a tasty and gut-healthy snack food.
Pickled Carrots (Refrigerator)
Ingredients Makes: 1 pint jar Time: 40 minutes
1 1/2 cups carrots, peeled and cut into 1/4-inch thick sticks, 3.5-inch long
1 cloves garlic peeled, ‘X’ cut into top
1 tsp fresh dill weed
1/4 tsp dill seed
1/2 cup apple cider vinegar ~or~ white vinegar
1/2 cup purified water
1/2 Tbsp organic sugar (optional)
1/2 Tbsp pickling salt ~or~ sea salt (do not use table salt)
Sterilize jar. Clean a single pint jar and lid in hot soapy water to ensure it is sterile. If jar has been used for other canning projects, a hot-water bath in boiling water for 1 minute will guarantee it is clean.
Cut and blanch carrots. Peel the carrots sticks and then cut into 1/4-inch thick sticks between 3 to 4-inches long. Stuff the carrot sticks into the jar snuggly lengthwise to make sure there is enough carrots to fill the jar.
Add a couple cups of water to a small sauce-pot and bring to a boil. Blanch the carrot sticks in the boiling water for about 3 to 4 minutes or until tender but still crisp. Then immediately strain the water out using a colander and transfer the carrots to a bowl of cold water to stop the cooking process.
Prepare seasoning ingredients. Peel a garlic clove and cut an “x” into the top of it about half-way through, but not all the way so it holds together. Transfer the garlic clove along with the fresh dill leaf and dill seeds to the bottom of the cleaned pint jar.
Make vinegar brine. In a sauce-pot add the vinegar, water, salt and sugar. Stir the solution constantly to dissolve the salt and sugar. Bring the brine to a low boil then immediately remove from heat.
Fill jar. Stuff the jar with the carrot sticks on top of the seasonings. Pour the hot vinegar solution over the carrots leaving about 1/4 to 1/2-inch headspace at the top.
Storage. Allow the jar to cool for 30 minutes before transferring to a fridge. Allow the carrots to marinate for 1 full day up to a week for best pickling results. Carrots will keep good for up to 4 weeks in the refrigerator. Since this is not a canning recipe, the carrots do need to stay refrigerated.
Recipe shared by: J. Marshall
~Carrots are an excellent source for the essential nutrient Vitamin A.
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