Dilly Carrots

For those of us who can’t jetset to San Francisco to eat the famed Wise Son pickles, this easy-to-do recipe will not only provide tasty results BUT will also make you feel like a DIY superstar. The Heathens have offered a couple different variations of pickling, but I would like to add my favorite from the Ball Complete Book of Preserving. These make a fun gift (perhaps for the Purim mishloach manot you’re making in a couple weeks??)

For those of you who have not ‘canned’ or ‘preserved’ in glass mason jars, here are a few basic tips.


6 cups white vinegar

2cups water

1/2 cup picling or canning salt (kosher salt will do the trick!)

4 cloves of garlic

14 heads of dill

3 1/2 tsp. hot pepper flakes (optional)

5 lbs carrots (ends removed, peeled and cut into sticks that match the height of your jars) –> you can also use cucumbers or beets!!


  1. Prepare your canner, jars, and lids.
  2. In a large stainless steel saucepan, combine vinegar, water and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve the salt.
  3. Place 1/ glove of garlic, 1 head of dill, and 1/3 tsp of hot pepper flakes (if you’re usin’ them) in each hot jar. Pack carrot sticks into the hot jars to within 1/2 inch from the top. Add some more dill.
  4. Ladle the hot vinegar liquid into the jar to cover the carrots, leaving 1/2 inch of head space. Wipe the rim, center the lid on the jar and screw on the band.
  5. Place jars in the canner and make sure they are completely covered with water. Bring to a boil and process for 10 min. Remove and store!

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Filed under Cured and Pickled, Deli, Fruit and Vegtables, Jewish

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