Ingredients:

  • 1 pound (450g) carrots, peeled and sliced
  • 1 cup (240ml) white vinegar (5% acidity)
  • 1 cup (240ml) water
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (15g) kosher salt
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh dill sprigs (optional)

Instructions:

  1. Wash, peel and slice the carrots to your desired shape.
  2. Sterilize your jars and lids. Boiling them in water for 10 minutes is recommended.
  3. In a saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and red pepper flakes (if using).
  4. Bring the brine to a boil over medium-high heat, stirring until the sugar and salt are dissolved.
  5. Add the sliced carrots to the boiling brine.
  6. Cook carrots for 2 minutes, until slightly softened but still crisp-tender.
  7. Using tongs or a slotted spoon, pack the carrots into the sterilized jars. Tuck in the fresh dill sprigs (if using) amongst the carrots.
  8. Carefully pour the hot brine over the carrots, leaving about 1/2 inch (1 cm) of headspace at the top of each jar.
  9. Gently tap the jars on the counter to release any air bubbles.
  10. Securely close the lids on the jars. Let the jars cool to room temperature.
  11. Refrigerate the pickled carrots for at least 2 hours, ideally overnight, to allow the flavors to meld.