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5 from 1 vote

Pickled Carrots

I usually use Kosher salt or course salt. In a pinch you can use finer sea salt.
They'll be crunchy carrots if you leave them in the hot boiling water for 2 minutes. If you'd like them a bit softer to the bite, boil them for another few minutes.
Servings: 16 servings
Author: Erica

Ingredients

  • 1 pound carrots about 8 carrots, peeled and cut into sticks or coins
  • 1 ¼ cups water
  • 1 cup cider vinegar
  • ¼ cup honey
  • 2 garlic cloves peeled and lightly crushed
  • 1 ½ tablespoons dill seeds
  • 1 ½ tablespoons salt

Instructions

  •  Bring a medium-sized pot of water to a boil.
  • When the water boils, drop the carrots in and simmer for two minutes. Pour them into a colander to drain thoroughly.
  • In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
  • Remove the pot from heat and add the carrots. Cool until room temperature, about 10 minutes, and then put into jars and chill.
  • Store in the refrigerator for a few weeks.