Cast Iron

Dilly Chile CarrotĀ Pickle

March  2, 2011
Author Notes

This is a quick pickle, the kind that can be served soon after it's made and chilled. I don't wait that long--I usually serve it while it's hot, as a side dish with fish and boiled new potatoes with butter and parsley. —betteirene

  • Serves 4
Ingredients
  • 1 cup water
  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 1 clove garlic, peeled
  • 1 teaspoon dried red pepper flakes (or to taste)
  • 2 tablespoons dill seed
  • 1 tablespoon table salt
  • 1 pound carrots, peeled and cut into 2" sticks about the width of a pencil
In This Recipe
Directions
  1. Combine all ingredients except the carrots in a non-reactive skillet (not aluminum or cast iron). Bring to a boil, then turn down the heat to low and simmer for three minutes.
  2. Add the carrots and turn the heat to high. Boil vigorously for 3-5 minutes or until carrot sticks are barely tender. Serve the carrots while hot, or place them in a quart jar, cover with the pickling liquid and refrigerate. Eat within 5 days.
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