Pickled Dill Carrots

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Pickled Dill Carrots


10 min


10 min

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By Sheena Moore of Sheena's Pickles in Austin, TX. All pickles are homemade, vinegar based and take 4 weeks before they are ready for consumption. Brine yields about 5-6 pints.


  • 2 cups sliced Carrots
  • 4 cups water
  • 4 cups X white vinegar
  • ¼ cup pickling salt
  • 1 tablespoon sugar (optional)
  • 1 tablespoon  pickling spice
  • 1 sprig fresh Dill

Recipe Info

  1. Wash carrots and cut into rounds or sticks.
  2. Start your water bath by placing jars in a pot and cover jars with water. Bring to a boil for 10 minutes. After 10 minutes turn temperate down to a simmer.
  3. In a separate pot, heat vinegar, pickling salt, and pickling spice over medium heat. Brine is ready once pickling salt has dissolved.
  4. Fill jars with carrots and place one spring of dill on top. Pour brine over carrots leaving ¼ inch headspace.
  5. Remove air bubbles from the jars. Do not use any metal knives to remove the air bubbles.
  6. Heat lids in hot water to warm up the seal. Do not boil the lids. Simmer lids for 10 minutes
  7. Wipe lid of jars and place lids on top and tighten with ring.
  8. Place jars in boiling water with at least 2 inches of water covering the lids and process for 10 minutes.
  9. Remove jars from water and cool on countertop under a clean tea towel
  10. Label jar with date. Leave jar to cool at room temperature.
  11. Place jars in refrigerator or store at room temperature for up to a year.

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