• 15minutes
  • 12calories

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Nutrition Info . . .

VitaminsA, B3
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. cup vinegar (I use plain white, but cider vinegar also works)

  3. 1 tablespoon pickling salt

  4. 4 sprigs dill

  5. 1 garlic clove , split in half

  6. 3 -4 bay leaves

  7. 1 tablespoon mustard seeds

  8. 1 tablespoon black peppercorns

  9. chili flakes (to taste, depending on if you like your pickles hot.)

  10. 1 -2 lb carrots (the amount depends on how they are cut and how tightly you pack the jars.) or 1 -2 lb cucumber (the amount depends on how they are cut and how tightly you pack the jars.)

Instructions Jump to Ingredients ↑

  1. To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).

  2. Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.

  3. Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.

  4. Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center.


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