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Dilled Baby Carrots!

Dilled Baby Carrots
Recipe by: Jeanne Machin
Mason Jar Size: 64 oz.
  • 2 lbs baby carrots
  • 5 garlic cloves
  • 1 slices onion (white, yellow or sweet)
  • 6 branches of fresh dill
  • Dash of red pepper flakes
  • 4 cups spring water
  • 2 TB sea salt (no iodine)
  1. In the bottom of your ½ gallon mason jar pack the garlic cloves, ½ of the sliced onion, dash of red pepper flakes, and 3 branches of fresh dill.
  2. Arrange the baby carrots to fill the jar half way.  Stack them nicely like the photo below to fit more in your jar!
  3. Add the remaining ½ of onion slices and dill then top with remaining baby carrots until you are about 2 inches below the top of the jar.
  4. Dissolve your salt into spring water.
  5. Now add the water to the jar until the carrots are completely submerged, but don't fill to the very top of the jar.
  6. Cover with your Go Ferment kit and sit on the counter for 7 days.
  7. During the fermentation cycle the brine will become slightly cloudy, this is a good thing and a sign that the lacto-fermentation process is working!!
  8. Check your carrots periodically. You may get a white film on top. Do not worry! This is kahm yeast and usually develops. You can scrape it off or leave it alone - it's completely harmless!  Once you have your desired pickled flavor, place in your refrigerator and enjoy this healthy snack!

We hope you enjoy your Dilled Baby Carrots!  Make sure to #GoFerment on any pictures you share on Instagram and post them on our FaceBook page.  We LOVE seeing your ferments in the making!  If you have any specific recipes you are interested just let us know!  We will keep the recipes coming :)

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  • Rory on

    Hope it turned out well, Christopher!

  • Rory on

    Hi Dan! Sorry for the delay! We didn’t have the capability to reply directly to blog comments. It is for 64 ounces! We made the change on the post as well!

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