I know what you’ve all been thinking: “This pickle blog doesn’t have any pickles!” 😀 Well, what happened is I started blogging at the end of summer when the pickling season was winding down. I do make some pickles in winter, but not as many. Dilly Carrots are an easy one you can make all year round. This is also a good intro to lacto-fermented pickles as it is easy to make and pleasing to most palates. I prefer to use a 1L wire-bail jar (such as Fido) for this recipe, but you can also use a 1qt. mason jar.
Makes 1 liter
2 cloves garlic, sliced
1 or 2 small chiles
2tsp dill seed
Carrots (about 1lb.)
2tsp salt dissolved in 2 cups water
Place garlic, chiles, and dill seed in bottom of jar. Wash carrots, but do not peel. Cut into sticks* long enough to reach the shoulder of your jar – for a 1L Fido this will be about 3½-4 inches long. (If you want to really geek out you can get a cutting board with measurements.) Stand carrots upright in jar, packing until full. Place a little weight on top, like a small jar or shot glass. Pour brine over top to cover by about ½”. Seal jar and set out of direct sunlight to ferment for 2-3 weeks. (If you’re using a mason jar you will need to “burp” it daily by unscrewing the lid to release excess gas. Fido jars will off-gas on their own, but they’re fun to burp as well.) Start sampling after bubbling ceases. The carrots will begin to turn sour and lose some of their raw crunchiness. How long they ferment is up to you. In a cooler house, 4 weeks would probably not be too long. Once they reach the desired state of pickliness you should transfer them to the fridge to halt fermentation. They will be good for many weeks, but it’s not likely they’ll last that long!
*You can also make these by slicing the carrots into rounds, about ¼” thick. They will be done a little sooner.