“this recipe comes from the june 2013 issue of food network magazine!”
READY IN:
28mins
SERVES:
12
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. bring a medium pot of water to a boil, add the sliced carrots & cook until crisp-tender, about 1 minute.
  2. drain & rinse the carrots under cold water until cool.
  3. pack the carrots & dill sprigs into a 1 quart jar.
  4. make the brine: combine the vinegar, 3/4 cup water, the sugar, 1/2 teaspoon salt, the dill seeds & 1/4 teaspoon pepper in a medium saucepan & bring to a boil.
  5. pour the brine into the jar with the carrots & dill sprigs & let cool completely. cover & refrigerate overnight or up to 1 week.

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