Pickled Carrots


1 pound carrots, cut into 3-1/2- by 1/2-inch batons
6 garlic cloves, gently crushed
dill fronds
1-1/2 tablespoons whole coriander seeds
1-1/4 cups water
1 cup cider vinegar
1/4 cup sugar
1-1/2 tablespoons salt


Place 1 garlic clove, dill frond into six sterile glass jar–divide coriander seeds into the jars. Arrange/pack carrots into jars.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Process jars for 20 minutes. Allow 2 weeks for full flavor.


6 jars

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