These dilly carrots are my new favourite. They are simple to make, crunchy, tangy and delicious. You can eat them straight out of the jar, dip them into your favourite spread or chop them up and add to salads. They make a great lunchbox snack too!
Once you've eaten all the carrots you can save the leftover brine and use it in salad dressings, marinades or as a starter culture for ferments like this Cultured Cashew Cheese or Basil Pesto.
Ingredients for 1 quart/ 1 litre jar
4-5 carrots
2 tablespoons chopped fresh dill
2 cloves garlic
1 tablespoon sea salt
1 cup water
Instructions
Cut the carrots into thick evenly sized sticks, peel and crush the garlic and place together in a wide mouth mouth mason jar.
Combine the water, salt and dill in a bowl then pour over the carrots and garlic.
Top up with extra water if needed to cover the carrots leaving about an inch of space at the top of the jar.
Weigh the carrots down with a fermentation weight, shot glass or saucer small enough to fit inside the jar.
Cover with a lid and leave to ferment for 4-7 days or until taste is to your liking.
When the carrots are ready the brine will be cloudy and the carrots slightly tangy and crunchy. Sediment on the bottom of the jar is normal.
Store in the refrigerator where they will keep for about a month.
NOTES
Temperature and size of carrots will affect fermentation time.
It's good practice to taste your ferments as they go to get the right amount of tang and crunch you like.