Dill-Pickled Carrots Recipe: Quick Tangy Refrigerator Pickles

Dill pickled carrots are crisp, tangy, and addictive. These vibrant pickle spears add color and crunch to relish trays, sandwiches, or a Bloody Mary garnish. Fresh dill and garlic provide the classic dill profile while optional red pepper flakes add a gentle heat that complements the vegetables.

This method is adapted from the Ball Complete Book of Home Preserving and uses a straightforward vinegar brine seasoned with garlic and fresh dill. The original recipe uses dill heads (the flowering tops), but fresh dill weed works well and is easier to source for most home cooks. If you’ve made classic sweet or savory pickled carrots and want a more herb-forward version, this recipe delivers.

Unlike quick refrigerator pickles, these are shelf-stable when processed properly and can be stored in a pantry for a year or more. Carrots tend to stay remarkably crisp after processing—especially if you add a small amount of calcium chloride (Pickle Crisp)—making them a crunchy alternative to cucumber pickles.

Notes from My Kitchen

If dill heads aren’t available, fresh dill weed (the leafy fronds) gives a bright, slightly milder flavor that develops well as the jars cure. I used dill weed for this batch and the jars picked up plenty of herb flavor after a few weeks.

If you prefer to skip trimming and cutting, whole bagged baby carrots work well and save a lot of prep time. For best texture, use true baby carrots rather than baby-cut carrots made from larger roots; the latter can sometimes soften more during pickling.

Ingredients

This recipe relies on a simple hot vinegar brine and plenty of fresh dill to give the carrots a clean, classic dill flavor. Garlic and optional crushed red pepper add balance.

• Carrots: About 5 pounds to yield seven pint jars. Use firm, unblemished carrots. Peel and cut into sticks roughly 1 inch long and 3/4 inch wide so they stand upright in the jars. Whole bagged baby carrots can be used to save time.
• White vinegar: 5% acidity. Do not reduce the vinegar amount—this acid level is important for safe shelf-stable pickles.
• Pickling salt: Use pickling salt, kosher salt, or sea salt without anti-caking agents to avoid clouding the brine.
• Garlic: Four cloves, halved (about 1/2 clove per pint jar).
• Fresh dill weed: About 2 tablespoons per pint jar. If you have dill heads, use two heads per jar. Dried dill seed can substitute at roughly 1/2 teaspoon per jar.
• Hot pepper flakes (optional): 1/2 teaspoon per jar for a mild heat; omit for a milder pickle.
• Pickle Crisp (optional): Calcium chloride, 1/8 teaspoon per pint jar, to enhance crunch.

Step by Step Instructions

This is a raw pack recipe that comes together quickly once the carrots are prepared.

Prepare the Carrots

Wash the carrots, trim both ends, and peel. Cut into sticks about 1 inch long and 3/4 inch wide so they will stand upright in pint jars with 1/2 inch headspace. If using whole baby carrots, simply rinse and pack them whole.

Make the Brine

Combine white vinegar, water, and pickling salt in a large stainless-steel saucepan. Stir to dissolve the salt, then bring the mixture to a rolling boil over medium-high heat.

Pack the Jars

Place 1/2 clove garlic, about 1 tablespoon fresh dill, and 1/2 teaspoon hot pepper flakes (if using) into each hot pint jar. Pack the carrot sticks tightly upright, leaving a generous 1/2 inch headspace. Tuck another tablespoon of dill near the top of each jar.

Canning Dill Pickled Carrots

When jars are packed, ladle the hot brine over the carrots to cover, maintaining 1/2 inch headspace. If using Pickle Crisp, add 1/8 teaspoon per pint. Remove air bubbles, top off with brine if needed, wipe rims clean, center lids, and apply bands fingertip-tight.

Process jars in a boiling water bath canner. Ensure jars are fully covered with water and process pints for 10 minutes at elevations up to 1,000 feet (see altitude adjustments below). After processing, turn off the heat, remove the canner lid, and let jars sit in the water for 5 minutes. Remove jars to a towel-lined surface and cool undisturbed for 12–24 hours. Check seals, remove bands, and store in a cool, dark place.

Allow pickles to cure for at least 2–3 weeks before opening for the best flavor.

Serving Ideas

These tangy pickled carrots are versatile and delicious in many ways:

• Relish trays: Add to appetizer spreads with olives, cheeses, and cured meats.
• Bloody Marys: Use a pickle spear as a crunchy, tangy garnish.
• Sandwiches: Chop and layer in sandwiches or serve whole alongside deli-style sandwiches.
• Bánh mì: Slice thinly and use in Vietnamese-style sandwiches for bright texture.
• Snacking: Eat straight from the jar as a satisfying, crisp snack.
• Salads: Chop and toss into grain or green salads for a zesty bite.

Dill Pickled Carrots FAQs

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Servings: 56 servings, makes about 7 pints

Dill Pickled Carrots

Crunchy, tangy pickled carrots with classic dill flavor. Fresh dill, garlic, and optional hot pepper flakes create a pickle perfect for relish trays, sandwiches, or Bloody Mary garnishes.

Prep: 45 minutes mins

Cook: 10 minutes mins

Canning Time: 10 minutes mins

Total: 1 hour hr 5 minutes mins

Equipment

• Water bath canner or large pot suitable for processing jars
• Canning jars, lids, and bands
• Large stainless-steel saucepan
• Jar lifter and bubble remover or nonmetallic spatula

Ingredients

For the Brine

• 6 cups white vinegar, 5% acidity
• 2 cups water
• 1/2 cup pickling salt

For the Jars

• 5 lbs carrots, peeled and cut into sticks or use whole baby carrots
• 4 cloves garlic, halved (about 1/2 clove per jar)
• 1 cup fresh dill (about 2 Tbsp per pint)
• 3 1/2 tsp hot pepper flakes, optional (about 1/2 tsp per jar)
• 7/8 tsp Pickle Crisp (calcium chloride), optional (about 1/8 tsp per pint)

Instructions

Prepare the Carrots

• Wash, trim, and peel carrots. Cut into sticks sized to stand upright in pint jars.
• If using whole baby carrots, rinse and use whole.

Make the Brine

• Combine vinegar, water, and pickling salt in a large saucepan, stir to dissolve, and bring to a boil.

Pack the Jars

• Place garlic, dill, and hot pepper flakes (if using) in each hot pint jar. Pack carrots upright and leave 1/2 inch headspace.

Can the Pickles

• Ladle hot brine into jars, leaving 1/2 inch headspace. Add Pickle Crisp if using.
• Remove air bubbles, wipe rims, center lids, and apply bands fingertip-tight.
• Process pints in a boiling water bath for the recommended time for your elevation. After processing, remove the canner lid, let jars rest 5 minutes, then transfer to a towel-lined surface to cool for 12–24 hours. Check seals before storing.
• Allow jars to cure for 2–3 weeks for best flavor before opening.

Notes

This recipe is adapted from the Ball Complete Book of Home Preserving.

Fresh Dill

Fresh dill weed gives a bright flavor that develops as the jars sit. Dill heads give a stronger dill character; use two heads per pint if substituting.

Baby Carrots

Bagged baby carrots are convenient—use whole baby carrots rather than baby-cut pieces for firmer texture.

Rainbow Carrots

Orange, purple, yellow, and white carrots all pickle well; purple varieties may color the brine.

Altitude Adjustments

• 0–1,000 feet: 10 minutes
• 1,001–6,000 feet: 15 minutes
• Above 6,000 feet: 20 minutes

Nutrition

Calories: 22kcal, Carbohydrates: 4g, Sodium: 1040mg

Nutrition information is approximate and provided for general guidance.

Vegetable Pickling Recipes

Pickled Dilly Beans (Dill Pickled Green Beans)

Pickled Banana Peppers

Canning Sauerkraut

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