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Refrigerator pickled carrots with dill
Two pint jars of crisp carrot sticks with dill, using FoodHero’s complete refrigerator-pickle formula and storage instructions.
In this guide5 sections
Make the shape suit your lunch
Yield: 2 pints or 1 quart. Prep time: 20 minutes. Chill time: 1–3 days.
Carrot sticks are useful when you want something to lift from the jar and eat beside a sandwich. Keep them short enough to fit below the top of the jar. For a bowl lunch, you can cut the finished sticks into smaller pieces at serving time instead of making a second batch.
This is the carrot-and-dill version of FoodHero’s refrigerator pickled vegetables from Oregon State University. Carrots, dill and the chosen amounts fall within that recipe’s listed options. The vinegar, water and salt stay together as one formulation.
Set up before measuring
Set out two clean pint jars or one quart jar, clean lids, a saucepan and a measuring jug. Two smaller jars are convenient if the fridge shelf is low or one jar will be opened much sooner than the other.
Lay a sample stick beside the jar before cutting the whole batch. Trim the rest to a similar length, then split thick pieces so the sticks sit close together. This version keeps the carrots raw for a firm bite; the source also describes a brief optional blanch for people who prefer a softer result.
Ingredients
- 4 cups fresh carrot sticks
- 1 cup white vinegar, labelled 5% acidity
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons chopped fresh dill
Method
- Wash hands. Scrub the carrots under running water, trim and cut them into sticks.
Cut the carrots into sticks that fit below the jar tops. - Heat vinegar, water, salt and sugar in a saucepan until simmering. Stir to dissolve, then remove from the heat.
- Divide dill between the jars. Pack in carrots, leaving about 1/2 inch at the top.
Divide the dill, then pack the carrot sticks with room at the top. - Pour in the warm mixture to cover the carrots. Fit clean lids and refrigerate for 1–3 days before serving.
The warm mixture should cover the carrots before the clean lids go on. - Store only in the refrigerator; use within 3 months.
Work them into the meal
Serve a few drained sticks beside hummus, a cheese sandwich or a baked potato. A carrot pickle is also useful in a chopped lunch bowl where every spoonful needs a little crunch. Chop only the portion being served, and keep the remaining jar cold.
For a softer, thinly sliced topping, choose pickled red onions. If you are deciding what to make from cucumbers as well, the pickling-method guide will help you choose a separate, suitable recipe.
Keep the jar open
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