Pickled Dill Carrots

1. 1

   bring a medium pot of water to a boil, add the sliced carrots & cook until crisp-tender, about 1 minute.

2. 2

   drain & rinse the carrots under cold water until cool.

3. 3

   pack the carrots & dill sprigs into a 1 quart jar.

4. 4

   make the brine: combine the vinegar, 3/4 cup water, the sugar, 1/2 teaspoon salt, the dill seeds & 1/4 teaspoon pepper in a medium saucepan & bring to a boil.

5. 5

   pour the brine into the jar with the carrots & dill sprigs & let cool completely.

6. 6

   cover & refrigerate overnight or up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.