Pickled Dill Carrots

1. 1

   Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.

2. 2

   Pack the carrots and dill sprigs into a quart jar.

3. 3

   To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.

4. 4

   Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.