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pickled carrots with garlic and dill in a glass jar on a wooden table and dill on the side, close-up top view. with fresh garlic ca
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
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12
Course: Side Dish
Cuisine: Mediterranean
Calories: 21
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 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

Equipment

Mason Jars
Mason Jars
$22.99
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09/10/2026 11:33 pm GMT
Mason Jars
5 Quart Pot
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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