I’ve been considering adding more easily preserved pickled vegetables to our meals. I decided to do carrots first. The hands-on time is very short, and I was done within an hour and had all my water bath canning gear packed back up. And that is how canning should be – quick and easy.
Dill Pickled Carrots
Ingredients:
- 6 cups white vinegar (5% acidity)
- 2 cups filtered water
- ½ cup pickling/canning salt
- 7 cloves garlic
- 7 tsp dillweed
- 3½ tsp red pepper flakes
- 5 pounds of baby carrots
Directions:
Place 7 wide-mouth canning jars in a water bath canner. Fill the jars with water and the pot about ¾ full of water. Bring to a simmer.
Place the lids and bands in a small saucepan of water, bring to a simmer, then let sit.
Add the vinegar, water, and salt to a large saucepan and bring to a boil.
Once the jars are simmering, drain them and place them on a clean kitchen towel.
Add garlic clove, 1 tsp dillweed, and ½ tsp red pepper flakes to each jar.
Pack in baby carrots, pushing down. Depending on how they fit in the jars, you may not use the entire amount of carrots.
Ladle the hot vinegar mixture over the carrots. Remove air bubbles, then add more liquid for a ½” headspace, if needed.
Wipe the rims of the jars with a damp paper towel, then put on lids and bands, tightening to fingertip-tight.
Place in the canner, ensuring they are fully covered in water. Bring to a boil and process for 10 minutes. Turn off the stove and let it sit uncovered for 5 minutes.
Transfer to a towel-covered cooling wack and let it cool fully.
Remove the bands, ensure the lids are flat and sealed, and mark the contents and date on the lids.
Use within a year for best results.
Letting sit for a month before eating allows flavors to develop for pickled items.
Makes 7 pints.
~Sarah