Pickled Dilly Carrots
Crisp carrot slices soak in a garlicky dill brine for a bright, tangy pickle that perks up sandwiches, salads and snack plates.
Prep 15 min · Cook 15 min · Total 25 hr 30 min · Makes 8 servings
Ingredients
- 2 pounds carrots, peeled and cut into 1/4-inch thick slices
- 2 cups white vinegar
- 2 cups water
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh dill
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
Directions
- Add the coriander seeds, mustard seeds, peppercorns, dill, garlic, salt, sugar, water and vinegar to a medium saucepan. Set the pan over medium-high heat and bring the brine to a boil. Turn the heat down to low and let it gently simmer for 10 minutes.
- Put the carrots into a large bowl or jar, then carefully ladle or pour the hot brine over the top. Allow everything to cool to room temperature, then cover and refrigerate for at least 24 hours before serving. Store the carrots in the refrigerator for up to 2 weeks.