Quick Dilly Carrots

By carol gorman

Ingredients

• 1 pound very small carrots, preferably multicolored
• 2 tablespoons kosher salt
• 1 1/4 cups white vinegar
• 1 1/4 cups distilled or bottled water
• 1/2 cup fresh dill, large stems removed
• 1 tablespoon toasted white peppercorns
• 1 1/2 teaspoons sugar

Preparation

Step 1

Trim and peel carrots; cut in half lengthwise. Place in a colander and rinse under cold water. Sprinkle with salt and mix to combine. Let stand in the colander for 1 hour.

Rinse the carrots well. Combine vinegar, water, dill, peppercorns and sugar in a 9-by-13-inch glass baking dish or large sealable bag. Add the carrots and cover (or seal). Let pickle in the refrigerator for at least 3 hours and up to 2 weeks.