Dilled Baby Carrots
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! Makes about 7 to 8 pints.
2 cups water
½ cup pickling or canning salt
4 cloves of garlic, cut in half or if small whole
14 heads of dill or ½ tsp of dill seeds per jar
3 ½ tsp hot pepper flakes (optional – I like to make half the jars spicy and the other regular)
5 lbs baby carrots or regular sized carrots, ends removed, peeled and cut into 2” long sticks
As usual, prepare all of your jars ahead of time and have your lids and rings setting in boiled water.
In a large stainless steel stock pot, combine vinegar, water and salt. Stir well and bring to a boil, stirring to dissolve the salt.
Place a half garlic clove in each jar, 1 head of dill or ½ tsp of dill seeds and a ½ tsp of hot pepper flakes if you are using them. Raw pack the carrots into each jar leaving a generous ½” head space.
Ladle hot liquid into jars being sure to maintain the ½” headspace. Remove any air bubbles using your canning utensil or the handle of a wooden spoon. Adjust headspace is necessary.
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.
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 jars for 10 minutes. Remember, processing time doesn’t begin until the water is at a full rolling boil.
The Canning Diva