To prepare a tartar sauce with pickled carrots recipe, first you need to prepare the ingredients. First, you'll need the following ingredients: 14 cup (60 ml) kosher salt 2 tablespoons (14 g) dried or fresh dill weed 2 teaspoons thyme 1/2 teaspoon ground black pepper 1 tablespoon (25 grams) fresh or dried chives 1 teaspoon (2.5 tsp) freshly ground nutmeg 1 chopped sprig (optional) of fresh parsley 1 pound (240 lb) diced red bell pepper, finely sliced 2 cups (450 julienned) red onion Finely chop the onion and add it to the saucepan. Cook over medium heat, stirring occasionally, until the onions are translucent, about 5 minutes. Then, add the chopped carrot and cook it until it's tender, but not mushy, 1 to 2 minutes more. Remove the carrot from the heat and set it aside to cool. In the same saucepan, heat the remaining ingredients until they're just simmering. Once the vegetables are cool enough to handle, puree the mixture until smooth. Pour the sauce into jars and store in an airtight container in the refrigerator for up to 3 months.