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Spicy Dilly Carrot Sticks

Spicy Dilly Carrots

Sorry for two posts in a row about carrots sticks :-/  I was saving this one for a later date but got lazy this week and didn’t start a new ferment.  Besides, these are so crazy good.  Crazy good.  It would be cruel of me to withhold this recipe from you.  I purchased a 25lb bag of carrots simply because I plan on making lots and lots of these.  We ate a whole quart of these in a matter of days.  It would have been one day if I didn’t ration them out.

I’ve been trying to eat a ferment with each meal, especially if we’re eating meat.  Fermented veggies actually help you digest meat better and they make a great side dish.

How can you tell your ferment is ready?  In my recipes I give you an approximate time frame but depending on how cool or warm your house it, it can vary.  In my cold kitchen, it can take up to 10 days or longer.  You’ll know your ferment is ready when there isn’t as much bubble activity.  Tap the jar and if a bunch of bubbles release, let it set a little longer.  If it doesn’t erupt in a bubble frenzy, it’s time to move to cold storage.

Spicy Dilly Carrot Sticks

  • about 3 lbs of carrots cut into sticks, or a bag of baby carrots
  • a couple sprigs of dill or 1 tsp dill seed (dill leaves float so use seeds to prevent mold)
  • 1 tsp crushed red pepper (or to taste)
  • 2% brine solution (19 gms salt per 1 quart water)

Stuff carrot sticks, dill and red pepper into your fermenting vessel.  Pour salt brine over veggies to within 1″ of the rim.  Weigh veggies down to keep them submerged.  Close your fermentation vessel and don’t forget to fill your airlock with water.  Let set 5-7 days or until fermenting activity dies down.  Move to cold storage.


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16 comments to Spicy Dilly Carrot Sticks

  • Marci

    Is this the recipe you said was slimey? Or am I thinking of another post on another site. I don’t think I could consume slime no matter how healthy it was for me! =)

    • Melanie

      Yes, these did get slimy. I just let them drip off really well and the carrots themselves aren’t off putting to me since they are nice and crunchy. But this has only happened while using the Pickl-it jars or air locks. I guess the slime is a sign of something gone right.

  • Helen

    So if you have an air lock the whey or the veggie culture is not needed?
    Thanks 🙂

    • Melanie

      Yes, culture is not needed in an airlock but you can use some if you want. Some people recommend using extra salt if you are not using an airlock and don’t use a starter culture but I think that would be more of a salt cure than a true ferment.

  • Fay

    How do you weigh carrots down? What do you use so it doesn’t touch bottom of airlock?

    • Melanie

      I have a glass piece that fits well inside my jar. Just make sure the carrots are cut short enough to fit. Some people use the lid of another regular mouth mason jar.

  • Just wanted to mention that baby carrots have citric acid on them. Since it is a fungicide, I wouldn’t attempt to ferment them. In fact, I would avoid them like the plague. It’s not listed on the label of baby carrots – I only know it’s there because I’m allergic to corn. Citric acid is a particularly nasty GMO corn derivative hidden in meat (soaker pad), produce (pre-washed salad mix and pre-sliced produce) and pretty much every packaged food in the store.

  • natalie

    b’h
    what is the translation from grams to tablespoons for something like this?
    and what is the minimal amount of salt needed – and why wouldn’t a mason jar with a tight fitting lid that is burped daily work just as well as pickling tool?

    • I use grams as a measurement because different salts can weigh different amounts. If you are using a fine ground salt, 1 tsp equals about 5 gms so about 4 tsp would be 20 gms. I wouldn’t use any less than this amount. Salt is important to keep the bad bacteria away.

      Mason jars are not airtight and burping it everyday lets oxygen in. It’s still better than an open air container but I just don’t recommend it. Especially if gut healing is the end goal of fermenting.

  • Tami

    What is the reason we only pickle one type of vegetable in a jar and not a mix? wouldn’t that be beneficial in terms of mix of bacteria types?
    also what do you mean by crushed red pepper and what is it for (I presume you didn’t mean Chili)?

    • Mixes are great! The only thing to keep in mind is to try and keep the pieces close to the same thickness so they ferment at the same rate. Carrots and cauliflower go great together.

  • Rosie

    This looks yummy. Could you tell me what size pickl-it it would fir in?

  • […] worth trying if you like pickles. I like spicy and I also like dill so I figured I’d try out Pickle Me Too’s Spicy Dilly Carrot Sticks and altered it just […]

  • […] Spicy Dilly Carrot Sticks from Pickle Me Too […]

  • Not sure if they still sell them but I use the plastic Pickl-it airlock with the white plastic wide mouth lid on a regular canning/Mason jar, closely pack or weigh down the carrots, and then put at least 1/8″ olive oil on top of the brine, put on the airlock, put water in it, and cover the jar with a dark dishtowel; setting it aside in the coolest room in the house. I taste it in 5-7 days, depending on how warm the house has been. Before I refrigerate, I pour off the olive oil. I have never had mold or slime – they are perfect every time, beautiful in color, and very crunchy. It was explained to me that they need to be in the dark (covering them) in order to develop extra Vit C. The oil lets them off-gas without letting air get to them, since the plastic The plastic Pickl-it lid is not fool-proof; it does allow air in by not having a perfect seal – but you don’t have to worry about burping the jar every day. This is my double insurance policy to success.

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