Pickled Dilly Carrots

By Joel MacCharles and Dana Harrison / Batch


Yield: 1 quart

Eat: After 1 month and within 1 year

1/4 cup snipped fresh dill or 1 tbsp dried dill seed

3 cloves garlic, peeled

6 – 8 medium carrots, peeled and sliced into coins

2 tbsp coarse salt

Filtered water

Add the dill and garlic to a one-quart standard Mason jar and top with carrots (they won’t float so don’t be worried about packing them in). Add the salt, cover tightly with a lid, and shake to distribute. Top with enough water to make sure everything is submerged. Cover loosely with a clean towel or coffee filter and let sit on your counter overnight. Taste on day 3 (and every one or 2 days after). As with any ferment, check daily and remove any sign of foam or mold. This generally takes 5 to 10 days depending on your taste preference. (Keep in mind that this will take less time in a warm room.) Place a cap on the jar and store in the refrigerator.