Pickled Carrots
We made kosher dill chips, Zucchini Relish, pickled peppers and two new recipes for me, Pickled Carrots and Pickled Green Tomatoes.
Ingredients
- 2 3/4 pounds peeled carrots (about 3½ pounds as purchased)
- 5 1/2 cups white distilled vinegar (5%)
- 1 cup water
- 2 cups sugar
- 2 teaspoons canning salt
- 8 teaspoons mustard seed
- 4 teaspoons celery seed
Instructions
- Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
- Wash and peel carrots well. Wash again after peeling and cut into rounds (we cut into spears) that are approximately ½-inch thick.
- Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
- Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
- Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
- Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
- Add jalapenos or chilis for a spicy version. Add peppercorns for some flavor and great contrast for color.