{"type":"rich","version":"1.0","title":"1776 wrote","author_name":"1776 (npub1e7…mfw7d)","author_url":"https://nostr.now/npub1e7dj5ymf5nxezvnrnvf6uwfqp4crqschn2q5apjga8jngzfhamqsemfw7d","provider_name":"njump","provider_url":"https://nostr.now","html":"Dill Pickled Carrots\n\nMakes: 1 quart (about 1 L) jar\n\nIngredients\n1 lb (450 g) carrots, peeled and cut into sticks\n1 cup (240 mL) white vinegar, 5% acidity\n1 cup (240 mL) water\n1½ tbsp kosher salt\nNo sugar\n3–4 cloves garlic, lightly smashed\n4–6 fresh dill sprigs (or 2 tsp dill seed)\n1 tsp black peppercorns\n½ tsp mustard seeds, optional\n¼–½ tsp red pepper flakes, optional\nInstructions\nPrepare the brine: Combine vinegar, water, and salt in a saucepan. Bring to a simmer, stirring until the salt dissolves.\nPack the jar: Add garlic, dill, peppercorns, and any optional spices to a clean jar. Pack in the carrot sticks.\nAdd the brine: Pour the hot brine over the carrots until they're fully submerged, leaving about ½ inch of headspace.\nCool and refrigerate: Let cool, seal, and place in the refrigerator.\nLet the flavour develop: Taste after 24 hours, but give them 3–5 days for a stronger dill and garlic flavour.\nKeep refrigerated and use within 3–4 weeks. These are not shelf-stable canned pickles.\nA few tricks for getting that proper dill pickle flavour\nUse fresh dill: It gives a more recognizable dill-pickle aroma. You can use both fresh dill and dill seed for a stronger, more layered flavour.\nDon't skimp on the garlic: Four cloves will give you a nice savoury garlic-dill profile.\nSkip the sugar entirely: You don't need it for flavour or preservation in this refrigerator-pickle recipe.\nFor extra crunch: Keep the carrots raw before adding the brine, and refrigerate them promptly.\nOne thing to keep in mind: Even without sugar, carrots have natural sugars, so they'll still taste a little sweet compared with dill pickles made from cucumbers. The vinegar, salt, garlic, and dill will balance that nicely.\nMy recommendation: no sugar, 4–6 sprigs of fresh dill, and 4 cloves of garlic. That should get you much closer to a savoury deli-style dill flavour rather than a sweet pickled carrot."}