Pickled Dill Carrots

1. 1

   Bring a medium pot of water to a boil.

2. 2

   Add the carrots and cook until crisp-tender, about 1 minute.

3. 3

   Drain and rinse under cold water until cool.

4. 4

   Pack the carrots and dill sprigs into a 1-quart jar.

5. 5

   Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.

6. 6

   Pour the hot brine into the jar and let cool completely.

7. 7

   Cover and refrigerate overnight or up to 1 week.

8. 8

   Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.