“These taste great as a burger topping.”
READY IN:
20mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
  2. Pack the carrots and dill sprigs into a quart jar.
  3. To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
  4. Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

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