Comments on: pickled carrot sticks

By: Lauren

Lauren — Wed, 28 Mar 2012 22:51:08 +0000

Thanks for the recipe! The only problem i had was that i found them to be quite salty. No one else has mentioned it, so maybe it’s just me. I poured out about 1/4 of the brine and replaced with water. Hoping that will mitigate it a bit.

By: LG

LG — Wed, 01 Feb 2012 22:33:07 +0000

Are you supposed to strain out the dill seeds when pouring the hot pickling liquid over the carrots? My guess was yes, since your carrots didn’t seem to be covered with them in the ‘after’ photos, but I’d love to hear whether other folks did that or left them in.

By: Savannah

Savannah — Thu, 05 Jan 2012 00:22:02 +0000

I made these during christmas as an alternative to the plain boring boiled and buttered carrots that usually get served. I really didn’t want to share them, they were so delicious! I plan on making them again very soon.

By: Jenn in Madison

Jenn in Madison — Fri, 18 Nov 2011 03:08:55 +0000

These are delicious! They will look beautiful in jars, similar to dilly beans. It will be nice to have such a fun and brightly colored item to share with friends during the cold months. Our CSA just bestowed 2 giant bags of carrots, so I know I’ll be making more.

By: Rachel

Rachel — Sun, 21 Aug 2011 23:09:15 +0000

I was chopping carrots to make for my son and I had a bunch left so I figured I would throw them up for a quick pickle. Just sipping the brine was delicious! I can’t wait to taste them after they’ve sat for a few days.

By: Nicole

Nicole — Thu, 14 Jul 2011 20:35:53 +0000

I have these cooling on the counter right now. I’m using fresh dill, so haven’t added it yet but the carrots that have just been sitting in the warm brine for about an hour are already delicious!! I hope I don’t eat them all before my sister-in-law’s bbq on Saturday :)

By: Chromatic Tuner, Mel

Chromatic Tuner, Mel — Mon, 30 May 2011 11:03:31 +0000

My favorite is always the fridge-pickled carrot sticks. Yummy!

By: Debra

Debra — Tue, 21 Dec 2010 00:40:26 +0000

Also, Deb, you should request a commission from the Progressive utensil company. I just love the small tongs in your photo so I did an online search and went out and bought that very pair. They’re just perfect with the little tines.

By: Debra

Debra — Sun, 19 Dec 2010 03:48:29 +0000

YUM! I made these with fresh dill and white vinegar 2 days ago. Tried one tonight. I only hope I don’t eat them all before our Christmas party on Wednesday. Thank you, Deb, for all the fabulous recipes. Happy Holidays to you and yours!

By: Beth

Beth — Fri, 17 Dec 2010 01:36:09 +0000

Ps still delicious! Made these tonight and even though they aren’t done they are delish!!!