Homemade Pickled Carrots with Garlic and Fresh Dill

Pickling is one of the oldest ways to preserve vegetables while adding bright, tangy flavor.
It offers steady energy while remaining light but satisfying.
Fresh carrots stay crisp while absorbing the savory flavors of garlic and dill.
A simple vinegar brine creates the perfect balance of tanginess with just a touch of sweetness.
Keep a jar in the refrigerator for snacking, sandwiches, salads, or adding a crunchy side to everyday meals.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Video

Olivia

Homemade Pickled Carrots with Garlic and Fresh Dill

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Make these homemade pickled carrots in just 20 minutes with fresh dill, garlic, and a simple vinegar brine. A crisp, flavorful refrigerator pickle perfect for snacking, salads, and sandwiches.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 12

Course: Side Dish

Cuisine: Mediterranean

Calories: 21

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 4 large carrots peeled and cut into sticks or rounds
• 4 cloves garlic peeled and lightly crushed
• 4 sprigs fresh dill
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds optional
• 1/2 teaspoon red pepper flakes optional

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Equipment

Mason Jars

$22.99

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09/10/2026 11:33 pm GMT

Mason Jars

5 Quart Pot

$39.99 $28.99

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09/11/2026 06:28 am GMT

small soup pot

Cooking Instructions

 

1. Wash, peel, and cut the carrots into sticks or thin rounds.
2. Pack the carrots tightly into a clean 1-quart glass jar.
3. Add the garlic cloves, fresh dill, peppercorns, mustard seeds, and red pepper flakes if using.
4. Combine the vinegar, water, salt, and sugar in a small saucepan.
5. Bring the mixture to a gentle simmer, stirring until the salt and sugar dissolve.
6. Carefully pour the warm brine over the carrots until they are completely covered.
7. Gently tap the jar to release any trapped air bubbles.
8. Let the jar cool to room temperature.
9. Cover and refrigerate for at least 24 hours before serving.
10. Keep refrigerated and enjoy within 3-4 weeks.

Nutrition

Calories: 21kcalCarbohydrates: 4gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.04gSodium: 601mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 4062IUVitamin C: 2mgCalcium: 15mgIron: 0.2mg

Notes

Cut the carrots evenly so they pickle at the same rate.
For the best flavor, allow the carrots to pickle for 2-3 days before serving.
Add extra garlic or dill for a stronger flavor.
These are refrigerator pickles, not shelf-stable canned pickles, and must remain refrigerated.

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