Small batch preserving these Pickled Carrots is easier than you think. Grow your own or buy carrots in season, then pickle them with dill and garlic for a dillicious treat!
Starting from Scratch in a New City
We moved to Calgary in 1998 when our daughter Julia was 3 weeks old. New city, new baby, new house, new job…it was a huge step for us. We had a tiny starter home (my mother’s garden was larger than the main floor of this house!)with a modest yard. There was just enough space for the kids to play and to have a small veggie garden.
Begin With Baby Steps
It was there that I learned that gardening is much different in Calgary that it is in Saskatchewan. The shorter summer season sometimes makes it quite tricky to produce a decent yield. I started out small by growing the simple things: Peas, Beans, Lettuce, and Carrots.
Necessity is the Mother of Invention
It just so happened that my very first harvest from that garden coincided with Julia’s first birthday. She was a breastfed baby and picky with solid food right from the start. She wouldn’t eat baby food (I think it was a textural thing) so she went straight from milk to these solids: toast, yoghurt, and pickles. What a fun combination!
When In Doubt, Pickle Everything!
I’ll never know how she developed normally on this diet but children have a way of surviving, I guess. In order to keep up with her incessant demand for pickles I pickled everything I could from that first garden harvest. The Pickled Carrots and Beans were a bit hit with Miss Julia and the rest of the family.
Pickled Carrots – A Family Tradition
Julia eventually grew out of her pickles and yogurt phase but the family still requests Pickled Carrots on occasion. Our youngest son (who has an amazing appetite and has always eaten everything in sight) has moved away from home for the first time. It’s our first taste of an ’empty nest’ and I hate it. I know it’s not empty for long because football season wraps up at the end of October.
Craving Pickled Carrots
In the meantime, I asked him if he needed any provisions while away from home. Even though he’s a decent cook and gets a lot of food from the butcher shop where he works, he still craves a taste of home. I wasn’t surprised when he requested some Pickled Carrots.
How to Choose the Best Carrots
You don’t need to grow your own carrots for this recipe. However, I suggest buying the fresh, young carrots (with a diameter of around 1 cm) from your local farmer’s market. If you must use larger carrots, make sure they don’t taste ‘old’, give them a good peel and quarter them length ways.
Helpful Hints For Pickled Carrots
Cutting them this way will make it possible to pack them tightly in the jar. Measure how long they need to be using one of your pint jars and cut them all to size at once. Lastly, having everything (carrots, dill, dill seed, garlic, hot brine) ready and waiting for when it’s time to pack the jars is key.
Pin This Pickled Carrots with Dill and Garlic Recipe HERE.
Preserve Your Harvest with Dish ‘n’ the Kitchen