Pickled Carrots with Dill and Serrano
User Reviews
5
-
Servings
4 servings
Pickled Carrots with Dill and Serrano
Description
Pickled Carrots with Dill and Serrano involves cutting peeled carrots into wedges and packing them into a jar. A warm pickling liquid is prepared by boiling water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt, and sliced serrano chile, then poured over the carrots. Fresh chopped dill is added before sealing. The pickles develop flavor after an hour at room temperature and at least one day chilled, with a storage life of 2 to 3 weeks in the refrigerator.
The carrots retain a crunchy texture, with the brine offering sweet, sour, and spicy notes accented by the garlic and herbs. The serrano introduces moderate heat balanced by the sweetness of sugar and aromatic seeds. This quick-pickling method produces a versatile accompaniment that can brighten sandwiches, salads, or snacks.
Ingredients
- 5 carrot medium, peeled
- 1 cup water
- 1 cup apple cider vinegar
- 1/4 cup white sugar
- 2 garlic cloves smashed and peeled
- 1 teaspoon dill seeds
- 1 teaspoon fennel seeds
- 1 1/2 tablespoons kosher salt
- 1 serrano chile sliced
- 1 teaspoon dill fresh, chopped
Instructions
- Slice each carrot in half widthwise then in half again lengthwise. Slice each quarter into three wedges. Place carrots into large jar. They should all fit snuggly standing up in the jar.
- Warm water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt and sliced serrano in a medium saucepan over medium-high heat. Bring to a boil then reduce heat to low and simmer for 3 minutes. Carefully pour hot pickling liquid over the carrots. Add fresh dill to the jar, secure the lid and let sit for 1 hour before refrigerating. Let the pickled carrots sit in the refrigerator for at least one day before eating.
- Carrots will keep for 2 to 3 weeks in the refrigerator.
User Reviews
Overall Rating
5
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