• Prep Time 20 min.
  • Cook time none
  • Yield 1 quart


Fill a quart-sized mason jar about half full of water. Add dill, garlic, and salt and whey. Stir around until salt dissolves. Add the carrots and more water to cover the carrots. Leave about 1 inch air space. Cover tightly and keep at room temperature for about 4 to 5 days before transferring to cold storage or your refrigerator. Carrots will last about 6 to 9 months. I like to keep mine about a month in my fridge and then start to eat but you can eat it right away also.

Cutting Carrots

Cutting Carrots

Check out some other Cultured Vegetable recipes.