Carrot Pickles Recipe

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Servings: 12


Cost per serving $0.60 view details


  1. Heat the water, 2 Tbsp. of the vinegar, the salt and mustard seeds to just boiling. Stir in the honey till it dissolves.
  2. Add in the carrots, garlic, and dill, and lower the heat to a simmer. Cook uncovered for about 10 min, or possibly till the carrots are as tender as you like them.
  3. Cold to room temperature, then add in the remaining 2 Tbsp. of vinegar and another sprig of dill or possibly two, if you like.
  4. Transfer to a tightly lidded container and chill.
  5. NOTES : These keep will and get better over time.
  6. The carrot pickles are somewhat similar to the much raved about carrot pickles in our archives. These are made with balsamic vinegar and dill while the others used a bay leaf and cider vinegar. My guess is these are delicious, too, and will be somewhat more mellow.[ECR]
  7. Next time I'll double the batch, 'cause I couldn't stop snacking


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Nutrition Facts

Amount Per Serving %DV
Serving Size 97g
Recipe makes 12 servings
Calories 42  
Calories from Fat 3 7%
Total Fat 0.35g 0%
Saturated Fat 0.03g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 241mg 10%
Potassium 154mg 4%
Total Carbs 9.22g 2%
Dietary Fiber 1.8g 6%
Sugars 6.44g 4%
Protein 0.72g 1%
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