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Dilled Carrot Recipes

A very old recipe. I like the simplicity of it.

Ingredients:

  • 1 lb. carrots (at room temperature, so you can cut them into strips easier.)
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  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 2 large cloves garlic, sliced
  • 1 small onion, sliced thin
  • 2 tsp. dried dill weed or two heads of fresh dill
  • 1 cup water
  • 1 cup vinegar

Directions:

Fill one quart jar with sliced carrots. Add salt, sugar, garlic, onion and dill. Boil water and vinegar and pour into jar to fill. Cover tightly and turn upside down. Marinate in the refrigerator overnight.

This may be used for zucchini, beets, cauliflower, and broccoli.

Servings: Makes one quart
Prep Time: 30 (plus overnight marinating) Minutes

Source: American Pastimes: A Treasury of Old-Time Crafts and Ideas

By Robyn from TN

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I grew a lot of carrots. Although I like them raw, I enjoy cooked carrots, too. This is an easy and inexpensive way to eat them.

Dilled Carrots with broccohli and sausage on dinner plate

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May 4, 2005

Cook carrots according to package directions, adding sugar to the water. Drain well. Add butter and dill weed, tossing gently until carrots are evenly coated.

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