Pickled Dill Carrots Recipes

Steps:

• In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
• Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Steps:

• Boil together water, vinegar, and salt.
• In hot sterilized jars pack a head of clean washed dill and a couple cloves of garlic.
• Pack in carrots tight.
• Pour on brine till below lip of jar and over carrots.
• Put on clean hot lid and screw on lid.
• Process jars for 15 minutes in a water bath canner.
• One batch of brine will fill 1 quart of carrots. Can double or triple brine amounts to speed up process.
• Let sit in cool dry spot for about 2-3 weeks before sampling.

Steps:

• Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
• Pack the carrots and dill sprigs into a quart jar.
• To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
• Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

Steps:

• In a small saucepan over high heat, bring 2 cups water to a boil. Remove from the heat and add the salt, peppercorns, coriander, and garlic. Let cool and then add the mixture to 2 quarts cold water.
• Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar. Pour the brine over the vegetables, covering them completely. Put a small plate on top so that it keeps everything submerged. Store in a cool (65° to 70°F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Refrigerate for up to 3 weeks.

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

Steps:

• Fill a large bowl with cold water and ice cubes.
• Bring to a large pot of water to a boil. Add carrots; cook until slightly softened, 2 to 3 minutes. Drain and transfer to the bowl of ice water to cool quickly. Drain.
• Combine 1 1/2 cup water, vinegar, sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill weed, star anise, and bay leaf in a large saucepan. Bring to a boil, stirring occasionally. Cook until sugar dissolves, about 3 minutes. Remove from heat and add carrots.
• Cool carrot mixture to room temperature, about 15 minutes. Pour into a large jar or airtight container. Refrigerate until flavors meld, at least 24 hours.

Steps:

• In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.
• In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.