Are you ready to elevate your culinary skills and impress your friends with a probiotic-packed, incredibly delicious snack? These Naturally Fermented Dilly Carrots are not just another boring vegetable side dish – they're a flavor explosion that will revolutionize how you think about carrots! Imagine crunchy, zesty carrot sticks bursting with garlic and dill, fermented to perfection and packed with gut-healthy probiotics. Whether you're a fermentation newbie or a seasoned pickling pro, this recipe is your gateway to a world of tangy, crisp deliciousness that's as easy to make as it is addictive.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 1 quart
Ingredients
- 4 cups carrots, cut into sticks
- 4 cups water
- 2 tablespoons sea salt
- 2 cloves garlic, crushed
- 1 tablespoon dill seeds
- 1 teaspoon black peppercorns
Instructions
- Wash and scrub carrots thoroughly, then trim the ends and cut into uniform sticks approximately 4-5 inches long, ensuring they will fit comfortably in a wide-mouth quart jar.
- Sterilize a clean, wide-mouth quart jar and lid by washing with hot, soapy water or running through a dishwasher cycle to ensure a clean fermentation environment.
- Crush garlic cloves using the flat side of a knife to release their essential oils and aromatic compounds.
- Prepare the brine by dissolving sea salt completely in room temperature water, stirring until no salt crystals remain.
- Place dill seeds, crushed black peppercorns, and crushed garlic at the bottom of the sterilized jar to create a flavor base.
- Carefully pack the prepared carrot sticks vertically into the jar, ensuring they are tightly but not forcefully arranged.
- Pour the prepared saltwater brine over the carrots, making sure they are completely submerged with about 1-2 inches of liquid covering them.
- If needed, use a small weight or fermentation weight to keep carrots beneath the brine surface to prevent exposure to air.
- Cover the jar with a loose lid or airlock fermentation lid to allow gases to escape during the fermentation process.
- Place the jar in a consistent room temperature location (around 60-75°F) away from direct sunlight for 5-7 days.
- Check the carrots daily, skimming any white film that might develop and ensuring carrots remain submerged.
- Taste the carrots after 5 days to determine desired tanginess. Fermentation time can vary based on room temperature and personal preference.
- Once fermented to your liking, seal the jar and refrigerate. Fermented carrots will keep for 2-3 months in the refrigerator.
Tips
- Temperature is Key: Keep your fermentation jar in a consistent room temperature zone between 60-75°F. Avoid direct sunlight and drafty areas.
- Cleanliness Matters: Always use sterilized jars and utensils to prevent unwanted bacteria from interfering with your fermentation.
- Submerge, Submerge, Submerge: Ensure your carrots are completely covered in brine to prevent mold and ensure proper fermentation.
- Trust Your Senses: A white film is normal, but if you see any fuzzy mold or detect an off smell, it's best to discard the batch.
- Patience is a Virtue: Fermentation is an art, not a science. Taste your carrots daily and find the perfect tanginess for your palate.
- Storage Tip: Once you're happy with the flavor, refrigeration will slow down the fermentation process and help preserve your delicious carrots.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 6g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
