Pickled baby carrots with dill

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Recipe for Pickled Baby Carrots with Dill. For variety, you can use tarragon or cilantro instead of dill to pickle these tiny dainty sweet carrots.


  • 1 pound (1 quart) 4-inch carrots, scrubbed and trimmed
  • 1/4 cup minced dill fronds or 2 whole dill sprigs
  • 3 large garlic cloves, coarsely chopped
  • 1 to 2 red jalapeno peppers, seeded and sliced
  • 1/2 teaspoon black peppercorns, crushed
  • 1 1/2 teaspoons pickling salt
  • 1 cup white wine vinegar
  • 1 cup water
  • 1/4 cup sugar


  1. 1. Blanch the carrots for 2 minutes in boiling water, then immerse them in cold water until they have cooled.
  2. Makes 1 Quart 2. Pack the carrots and dill into a 1-quart jar. In a saucepan, bring the remaining ingredients to a boil. Pour the liquid over the carrots. Cap the jar, and let it cool to room temperature. Refrigerate the jar for 2 days or longer before eating the carrots. Refrigerated, they will keep for at least 2 months.