Quick Pickled Carrots with Dill
Crunchy carrot sticks pickled in a sweet-tangy brine with dill, mustard seed and peppercorns. Ready in an hour and keeps for weeks in the fridge.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 8
Pouring the brine over hot softens the carrots just slightly while keeping a satisfying snap. Thin carrots can go in whole, and thick ones are best halved lengthwise. Serve them on a cheese board, in sandwiches or alongside rich mains.
Method
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Pack the carrot sticks upright into a clean 1-quart jar, tucking the dill sprigs among them.
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Combine the vinegar, water, sugar, salt, mustard seeds and peppercorns in a small saucepan and bring to a simmer, stirring until the sugar and salt dissolve.
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Pour the hot brine over the carrots until they are fully covered.
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Let cool to room temperature, about , then seal and refrigerate.
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Chill for at least before serving. The carrots keep for up to 3 weeks in the refrigerator.
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