PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
DIANE'S PICKLED DILL CARROTS
Diane has a been a friend of my mom's for 40 some years. She is a wonderful cook. This is her Pickled Dill Carrot recipe and I am posting it here so I don't lose it for next year.
Provided by KennKonn
Categories < 30 Mins
Time 30m
Yield 1 Quart, 15 serving(s)
Number Of Ingredients 6
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.
PICKLED CARROTS WITH ONION AND GARLIC
Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good.
Provided by Rita1652
Categories Onions
Time 1h45m
Yield 8 8 ounce jars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
- Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
- Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
- Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
- Place in a hot water bath for 15 minutes 0-1000 ft.
- 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
- Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
DILLED CARROTS
This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 7 pint jars
Number Of Ingredients 7
Steps:
- Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
- combine vinegar, water and salt in a nonreactive Dutch oven.
- Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
- Pack carrot sticks into jars and place a.
- second head of dill on top.
- Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
- bubbles with a narrow rubber spatula or plastic knife.
- Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal.
TAQUERIA-STYLE PICKLED CARROTS FOR CANNING
Another version of the Mexican pickled vegetables, for canning. Make sure your vinegar is at least 5% acidity (it will say on the label). From The Tasting Table, adapted from a recipe by Kevin West's "Saving the Season".
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 4 pints
Number Of Ingredients 12
Steps:
- In a small skillet set over medium-high heat, toast the cumin seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
- Mix the vinegar, water, 1 tablespoon plus 1 teaspoon of the salt, the oregano and crushed peppercorns in a medium saucepan and bring to a boil over high heat. Add the onion and jalapenos and turn off the heat.
- Bring a large saucepan of water and the remaining 1 tablespoon of salt to a boil. Add the carrots and simmer until crisp-tender, about 3 minutes. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions. Bring the ingredients to a boil, then turn off the heat.
- Divide the toasted cumin seeds, garlic cloves and red chiles (if using) among 4 clean pint canning jars. Using a slotted spoon, divide the carrots and onions among the jars. Top with the hot vinegar solution, leaving ½ inch of head space at the top of the jar. Wipe jar rims with a clean, damp cloth and put on lids and rings. Process jars in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 149.2, Fat 0.9, SaturatedFat 0.1, Sodium 3709.7, Carbohydrate 34.7, Fiber 9.7, Sugar 15.9, Protein 3.7
DILLED CARROT STICKS
These look so attractive on an appie tray and they are SOOooo good for you The recipe can be doubled
Provided by Bergy
Categories Vegetable
Time 30m
Yield 32 Sticks
Number Of Ingredients 3
Steps:
- Simmer the carrots in the Dill pickle juice.
- covered until they are just beginning to get tender (15- 20 minutes).
- Cool in the pickle juice overnight in the fridge.
- Drain well, dab dry.
- sprinkle with parsley or dill weed.
- Serve chilled.
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