Dill Carrot Pickles Recipe
- 3 to 4 pounds whole carrots, somewhat small in diameter
- 8 sprigs fresh dill
- 4 tablespoons Himalayan pink salt
- 8 cups distilled water (free of chlorine)
- Scrub the carrots, and cut them 1 inch shorter than the height of your jars. Set aside.
- Place 2 sprigs of dill into each clean, sterilized, wide-mouth pint jar.
- Pack the carrots into the jars as snugly as possible. Set aside.
- In a large bowl or stockpot, combine the salt and water, and stir until the salt is mostly dissolved.
- Slowly pour the salt brine over the carrots in the jars, making sure it reaches the bottom of the jars and fills completely, leaving 1 inch of headspace. Wiggle each jar gently but thoroughly to make sure the brine gets between the carrots, adding more brine as needed. Screw on the lids snugly, and label them with the date.
- Place the jars on the counter out of direct sunlight to ferment for 7 to 10 days. When you see that bubbles are no longer rising to the top of the jar, the carrots are ready.
- Store carrots in the refrigerator for up to a year.
Photo by Getty Images/SusanHSmith
Yields 4 pints.
Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts, hanging out with her Labrador retrievers, and trying new recipes.