OOPS, looks like I forgot to send this before the Chiapas trip. Larry makes this dish often as it keeps very well. After a day or so you may want to drain off some of the marinade as the carrots may start to get mushy!
Try to get fresh dill! If not you can use dill weed in the marinade, and dust the carrots once lightly with chopped parsley.
1 small bag bay carrots, peeled.
1 cup white vinegar
2 T sugar
2 teaspoons salt
Freshly ground black pepper
2 T chopped fresh dill OR 1 teaspoon dried dill weed + 1 T. chopped fresh parsley
Drop the carrots into boiling water about 5 minutes to kill enzymes. Drain them and place them into a boil of water in which you have added ice cubes to chill them immediately about another 5 minutes.
Combine the sugar, vinegar, salt, pepper and 1 T chopped fresh dill and pour over the DRAINED carrots.
Cover and refrigerate overnight. Serve with fresh chopped dill or parsley.
2 thoughts on “Dilled Carrots”
Sounds wonderful! I also make dilly (green) beans, but they need to be processed. Can’t find real canning jars here yet. Do the carrots keep well?
We really don’t can these as they are usually consumed within a week and so quick to make. For canning (refrigerated) pickles, I use the artichoke jars from Costco.