Chilly Dilly Carrots Recipes

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

PICKLED DILLY CARROTS RECIPE

Steps:

• Bring a small pot of water to a boil in which to blanch the carrots.
• Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
• Peel carrots and trim to fit jars. Cut into thin sticks.
• When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles.
• When time is up, remove carrots from water and run under cold water to stop cooking.
• Combine vinegar, water and salt in a small saucepan and bring to a boil.
• Place spices and garlic cloves into the bottom of the jar or jars.
• Pack carrots sticks upright in jar(s).
• Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
• Tap jar(s) gentle to remove air bubbles.
• Wipe the rims and apply the lids and rings.
• If you're canning the pickles, process them for 10 minutes in a boiling water bath.
• When time is up, remove jar(s) from canner and let cool.
• Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
• Let pickles rest in pickling liquid for at least 48 hours before eating.

DILLED CARROTS

Steps:

• Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
• combine vinegar, water and salt in a nonreactive Dutch oven.
• Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
• Pack carrot sticks into jars and place a.
• second head of dill on top.
• Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
• bubbles with a narrow rubber spatula or plastic knife.
• Add additional pickling liquid, if required, to maintain headspace.
• Wipe jar rims thoroughly with a clean damp cloth. Seal.

DILLED CARROTS

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

CHILI-LIME ROASTED CARROTS

Steps:

• Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.

CHILLY DILLY CARROTS

Steps:

• Place carrots in a small saucepan and cover with water; cook until crisp-tender. Drain and place in a small bowl. Combine remaining ingredients; pour over carrots. Cover and refrigerate for 6 hours or overnight, stirring occasionally.

BABY CARROTS WITH DILL BUTTER

Steps:

• Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

CHILLY DILLY CARROT SOUP

Steps:

• To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
• Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
• Remove herbs and discard.
• Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
• Season soup with salt and pepper to taste.
• Cover and refrigerate, at least 2 hours and up to 48 hours.
• Soup can be thinned with a little water when serving, if desired.
• To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
• Cover and refrigerate at least 2 hours and up to 48 hours.
• To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
• Garnish with a sprig of dill.

CREAMY DILLED CARROTS

Steps:

• In a saucepan, combine carrots, water, butter, salt, sugar and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving.

CARROTS IN DILL BUTTER

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.