These crispy pickled carrots with dill and garlic are quick and easy to make. No water bath canning is needed, and they will ...

For the best flavor, serve them within 3–5 days. Always use a clean spoon when picking pickles out to avoid contamination.

Pickles are a traditional way of preserving a bountiful harvest, whether it’s from your garden, a farmers market or the grocery store. And while late summer may find you scrambling for pickle ...

Cook the rice in boiling water for 20 minutes until tender and then drain. Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside ...