Best Chilly Dilly Carrots Recipes

SPICY PICKLED CARROTS

Steps:

• Sterilise the jar or jars you'll be using to store the carrots.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Thinly slice the carrots, using a mandolin or sharp knife.You want them to be as thin as possible.
• Place the carrot slices in your sterilised jar.
• Combine the vinegar, sugar, salt and chilli flakes in a non-reactive saucepan. On a medium heat, stir to dissolve the sugar.Once the sugar is dissolved, simmer the liquid for 3 minutes. See Note 3.
• Carefully pour the pickling liquid into the jar of carrots, and seal. Allow the jar to cool before placing in the refrigerator.
• Can be consumed once cool, but best to leave for 24-48 hours for the flavours to develop.When serving, add some more red pepper flakes if you wish.

MAPLE DILL CARROTS

Steps:

• Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

DILLY CARROTS

Steps:

• Cut carrots into lengthwise slices that will fit a pint size jar.
• Pack into two pint sized jars. In each jar, also place a piece of onion, a garlic clove, 1 tablespoon of salt, 1/2 tablespoon of dill weed, 1/2 tablespoon dill seed, and a pinch of cayenne pepper.
• Bring vinegar and water to a boil.
• Pour over carrots leaving a 1/2" headspace. Check for air bubbles. Process jars in a boiling water bath for 15 minutes.
• Adjust time according to your altitude.

BABY CARROTS WITH DILL BUTTER

Steps:

• Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

DILLED CARROTS

Steps:

• Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
• combine vinegar, water and salt in a nonreactive Dutch oven.
• Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
• Pack carrot sticks into jars and place a.
• second head of dill on top.
• Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
• bubbles with a narrow rubber spatula or plastic knife.
• Add additional pickling liquid, if required, to maintain headspace.
• Wipe jar rims thoroughly with a clean damp cloth. Seal.