Carrots are delicious as dill pickles. Use these garlicky dilled carrots in the same way that you’d use cucumber dill pickles.

Yield: Makes 7 pints jars.



  • 5 lb carrots
  • 6 cups vinegar
  • 2 cups water
  • 1/2 cup pickling salt
  • 7 clove garlic
  • 14 heads fresh dill
  • 3 1/2 tsp red pepper flakes, optional


  1. Peel carrots and cut into 3/4 inch thick sticks, 1 inch shorter than jar.
  2. To prepare pickling liquid, combine vinegar, water and salt in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt.
  3. In each hot sterilized jar, place 1 clove garlic, 1 head dill, and 1/2 tsp pepper flakes. Pack carrot sticks into jars and place a second head of dill on top. Pour boiling pickling liquid over carrots, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace.
  4. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes in a boiling water bath. For altitudes higher than 3000 ft, add 5 minutes to processing time.
Nutritional analysis per 1/4 cup:

46 calories, 0.2 g fat, 0.8 g protein, 8.6 g carbohydrate, 2.5 g fibre, 1920 mg sodium