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Pickled Carrots Canning Recipe
Makes about 7 pints
Who says pickles need to be green? As you know, just about anything can be pickled. Well today, I am pickling carrots!! Enjoy these delicious treats fresh out of the jar or on a skewer in your Bloody Mary!
- 6 cups white vinegar
- 2 cups water
- ½ cup pickling or canning salt
- 7 cloves of garlic
- 7 heads of dill or ½ tsp of dill seeds per jar
- 3 ½ tsp red pepper flakes (optional – I like to make half the jars spicy and the other simply dilled)
- 5 lbs baby carrots; you may also use regular sized carrots, ends removed, peeled and cut into 2” long sticks
- In a large stainless steel stock pot, combine vinegar, water and salt. Stir well and bring to a boil, stirring to dissolve the salt. Once salt is dissolved, remove brine from heat and set aside.
- Place a half garlic clove in each jar, 1 head of dill or ½ tsp of dill seeds and a ½ tsp of red pepper flakes, if you are using red pepper flakes. Raw pack the carrots into each jar leaving a generous ½-inch head space.
- Ladle hot brine into jars being sure to maintain a ½-inch headspace. Remove any air bubbles using your headspace measuring tool or the handle of a wooden spoon. Adjust headspace is necessary and add additional brine if needed, being sure to maintain the 1/2-inch headspace.
- Using a warm wash cloth dipped in vinegar, wipe each rim and screw band. Place lids and rings on each jar and hand tighten.
- Place jars in water bather and cover with water. Process the pint jars for 10 minutes. Remember, processing time doesn’t begin until the water is at a full rolling boil.
Tip: If you run out of pickling liquid, use half the parts listed above, boil and fill jars accordingly. Never fill your remaining jars with just water – it will lessen the acidic level and cause food to spoil.
The Canning Diva