Refrigerator Pickled Carrots

Recipes

Sep 11

Written By Hofstede's Marketing

Serves: 3 pint jars Prep time: 20 mins, Cook Time: 10 mins Total Time: 30 mins

Ingredients

9 carrots

1-2 large cloves red russian garlic, peeled and sliced

1 1/2 tsp pickling spice

3 tsp dried dill

Brine:

1 1/2 c vinegar

1 1/2 c water

1/3 c sugar

1 tbsp pickling spice

Directions

In small pot, combine vinegar, water, 1 tbsp pickling spice, and 1/3 c sugar and heat on low to medium heat. Let simmer for 10-15 minutes.

Slice carrots into thin sticks approximately the length of a pint jar. Blanch the carrots. Bring large pot of water to rolling boil. Add carrots and boil for 2-3 minutes. Then quickly transfer carrots to iced water bath for 2-3 minutes.

While carrots are chilling, add 1/2 tsp dill, 1/2 tsp pickling spices, and 4-5 slices of garlic to bottom of each pint jar.

After carrots have chilled, lay the sticks in the jar. It’s easiest to tilt the jar sideways and fill it up that way, so the carrots stay upright. After filling the jars with carrots, add 1/2 tsp more dried dill, 1 more slice garlic.

Remove the brine from heat and pour over the carrots until each jar is full. Place and tighten the lids. Store in fridge up to 4 weeks. Best enjoyed after the carrots have sat for at least 2 days. The longer they sit, the more flavour they’ll get!