Pickling Vegetables is a great way to incorporate more vegetables into daily snacks and meals. The tang of these pickled carrots are a family favorite.Make sure to read notes at the bottom of this recipe.This recipes made me 4 Quart jars of Carrots, with PIckling solution to spare.
- Canning Jars, Lids and Rings
- Large Stock Pot with Rack
- 12 Carrots Cut into spears
- 3 TBS Salt
- 6 – 8 Cups White Vinegar 5% Acidity
- 6-8 Cloves Garlic Smashed or Chopped
- 8 Sprigs Fresh Dill
- Fill Stock pot with Rack and start heating it up for water bath canning.
- Prepare Carrots by cutting into spears, and peel and smash garlic cloves.
- Put Vinegar and Salt on the stovetop and get it to warm through. Dissolve Salt.
- While Vinegar is warming, Prepare Jars with a Hot Rinse.
- Let Jars sit in VERY hot water for some time. This reduces breakage when vinegar (pickling solution) is added, and when jars are added (later) to water bath.
- Once the Vinegar has warmed through, turn of the heat.
- Empty jars of hot water, and begin packing carrots and garlic.
- Once jars have been packed – Pour in Pickling solution.
- Pour Pickling solution leaving 1/2 -1/4 inch of headspace from the lid.
- Place lid on top of cleaned jar rim (not wet) and put band on just barely tight – so that air can escape as it seals in the water bath.
- Make sure you have a rack at the bottom of stock pot for jars to sit on, so that jars do not come into direct contact with the bottom of the pot!
- Slowly add packed jars to hot, gently boiling water bath.
- Make sure each jar is submerged so that air can escape.
- Be watchful of bublles – if they are not coming out of the top of the jars – you may have tightend the lids too tightly and they will need to be loosened.
- after 15-20 minutes – bubbling should stop.
- Remove jars carefully and place them on a towel on the counter.
- Allow jars to cool 24 hours before removing the bands.
- Are jars seal, you will hear a POP.
- If jars do not seal, enjoy the fruits of your labor immediatly or store in the fridge and consume within a week or two.
Water bath canning is ONLY advised for acidic foods. Pressure canning is recommended for low acidic foods. Use a trusted source for all canning questions – such as your local extension office (google canning extesion office, you will usually find free PDFs on how to properly can – whether water bath or pressure canning).