Pickled Dilly Carrots

Name: Pickled Dilly Carrots
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black peppercorns; 680 grams carrots, trimmed to fit your jars; 1 teaspoon dill seed; 2 cloves garlic; 1 Tbsp pickling salt; 237 milliliters water; 237 milliliters white vinegar

You can never have too many side dish recipes, so give Pickled Dilly Carrots a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 35 calories, 1g of protein, and 0g of fat per serving. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of garlic, pickling salt, dill seed, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 48 hours.

Instructions

Bring a small pot of water to a boil in which to blanch the carrots.

Ingredients you will need

Carrot

Water

Equipment you will use

Pot

Prepare 1 pint and a half jar, or 2 12-ounce jelly jars.

Ingredients you will need

Jelly

Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.

Ingredients you will need

Water

Equipment you will use

Pot

Peel carrots and trim to fit jars.

Ingredients you will need

Carrot

Cut into thin sticks.

When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you’re making them as refrigerator pickles.

Ingredients you will need

Pickles