These crispy pickled carrots with dill and garlic are quick and easy to make. No water bath canning is needed, and they will keep in the fridge for up to 1 month. If you love this recipe ...

Heat a splash of oil in a large saucepan and fry the onion, carrot ... and the matzo balls to the soup and simmer for 5 minutes. Serve in bowls, with some fresh dill sprinkled over each bowl.