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Carrot Pickle Recipe

This carrot pickle recipe, using dill, garlic, and cider vinegar, is an American classic. If you are an experienced canner you can make this recipe in a Mason jar and keep it out as a decoration; otherwise, keep your carrot pickles in the refrigerator and eat up within a month. The longer they sit, the better the flavor!

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Dilly Carrot Pickle Recipe

Ingredients

1 pound (500 g) carrots, peeled and cut into sticks
1 1/4 cups (300 mL) water
1 cup (250 mL) cider vinegar
1/4 cup (60 mL) sugar
2 garlic cloves, halved
1 1/2 tablespoons (22 mL) dill seeds
1 1/2 tablespoons (22 mL) salt

Directions

Arrange carrot sticks in an alternating pattern in a clean, sterilized jar or refrigerator container.

Blend cider vinegar, water, sugar, garlic, salt, and dill seeds in a saucepan and bring to a boil. Simmer for three minutes, then pour the mixture over the carrots sticks. Cool completely and either seal and sterilize the jar or refrigerate. Chill for 24 hours before eating.

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