"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Dill Pickled Carrot Sticks

By Meg Yonson

I Quit Sugar: Dill Pickled Carrots Sticks
  • 12 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins
I Quit Sugar: Dill Pickled Carrots Sticks

Bought a huge bunch of carrots on sale and don't know what to do with them? We say "pickle 'em!" With some dill and mustard seeds and a little bit of sweetness, these vibrant pickled carrot sticks will liven up any boring desk lunch.  

Servings: 12
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 500 g carrots, peeled and cut into matchsticks.
  • 1 cup apple cider vinegar.
  • 1 cup water.
  • 2 teaspoons rice malt syrup.
  • 1 1/2 tablespoon sea salt.
  • 1 teaspoon dill seeds.
  • 1/2 teaspoon black peppercorns.
  • 1/2 teaspoon mustard seeds.

Directions

1. Pack raw carrots tightly into clean jars, allowing 1cm of room at the top.

2. Place vinegar, water, salt, rice malt syrup, dill seeds, black peppercorns and mustard seeds into a saucepan on medium heat. Bring to simmer and combine until rice malt syrup and salt has dissolved. Pour mixture over carrots, covering them completely. Place on jar lid and allow to cool before refrigerating for 1 day before they are ready to eat.

3. Store these pickles in the fridge for up to 2 months.


Note

Make it spicy: Take out the dill and mustard seeds and add in 1/2 teaspoon dried chilli flakes.

Make it Indian: Swap out the dill seeds for a cumin seeds and add in a pinch of dried turmeric to the mix.

Bought a huge bunch of carrots on sale and don't know what to do with them? We say "pickle 'em!" With some dill and mustard seeds and a little bit of sweetness, these vibrant pickled carrot sticks will liven up any boring desk lunch.

Ingredients

  • 500 g carrots, peeled and cut into matchsticks.
  • 1 cup apple cider vinegar.
  • 1 cup water.
  • 2 teaspoons rice malt syrup.
  • 1 1/2 tablespoon sea salt.
  • 1 teaspoon dill seeds.
  • 1/2 teaspoon black peppercorns.
  • 1/2 teaspoon mustard seeds.

Directions

1. Pack raw carrots tightly into clean jars, allowing 1cm of room at the top.

2. Place vinegar, water, salt, rice malt syrup, dill seeds, black peppercorns and mustard seeds into a saucepan on medium heat. Bring to simmer and combine until rice malt syrup and salt has dissolved. Pour mixture over carrots, covering them completely. Place on jar lid and allow to cool before refrigerating for 1 day before they are ready to eat.

3. Store these pickles in the fridge for up to 2 months.

Note

Make it spicy: Take out the dill and mustard seeds and add in 1/2 teaspoon dried chilli flakes.

Make it Indian: Swap out the dill seeds for a cumin seeds and add in a pinch of dried turmeric to the mix.