Pickled Carrots With Onion and Garlic |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good. Ingredients:
5 cups white distilled vinegar (5% acidity) |
1 cup water |
2 cups sugar |
2 teaspoons canning salt |
7 garlic cloves |
2 tablespoons chopped fresh dill |
10 peppercorns |
2 lbs carrots, peeled and sliced |
1 onion, peeled and sliced |
8 teaspoons mustard seeds |
4 teaspoons celery seeds |
Directions:
1. Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
2. Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
3. Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
4. Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
5. Place in a hot water bath for 15 minutes 0-1000 ft.
6. 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
7. Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
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