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Dilly CarrotsCharles Walker, Lemont


  • 1 ½ lb baby carrots
  • 2 c water         
  • 2 c cider vinegar
  • 3 cloves garlic peeled
  • 1 T dried red pepper
  • 1Tdill seeds
  • 2 t salt
  • 4 sprigs fresh dill cut in 1 in lengths with stems



Scrub or pare carrots and trim ends if dark.  Heat the water, vinegar, garlic, pepper flakes, dill seeds and salt in large saucepan to rolling boil.  Add carrots and heat to simmering.  Reduce heat and simmer covered for 10 minutes.  Using tongs, arrange carrots in hot sterilized pint jars.  Ladle hot vinegar mixture into jars, covering carrots and distributing spices evenly. Tuck fresh dill between carrots.  Cover jars tightly with new lids; let cool.  Store in refrigerator 2-3 days.  Flavor improves with storage.

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