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Pickled Carrots

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.
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Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Canning Jars, Lids and Rings
  • Large Stock Pot with Rack

Method
 

  1. Fill Stock pot with Rack and start heating it up for water bath canning.
  2. Prepare Carrots by cutting into spears, and peel and smash garlic cloves.
  3. Put Vinegar and Salt on the stovetop and get it to warm through. Dissolve Salt.
  4. While Vinegar is warming, Prepare Jars with a Hot Rinse.
  5. 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.
  6. Once the Vinegar has warmed through, turn of the heat.
  7. Empty jars of hot water, and begin packing carrots and garlic.
  8. Once jars have been packed - Pour in Pickling solution.
  9. Pour Pickling solution leaving 1/2 -1/4 inch of headspace from the lid.
  10. 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.
  11. 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!
  12. Slowly add packed jars to hot, gently boiling water bath.
  13. Make sure each jar is submerged so that air can escape.
  14. 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.
  15. after 15-20 minutes - bubbling should stop.
  16. Remove jars carefully and place them on a towel on the counter.
  17. Allow jars to cool 24 hours before removing the bands.
  18. Are jars seal, you will hear a POP.
  19. If jars do not seal, enjoy the fruits of your labor immediatly or store in the fridge and consume within a week or two.

Notes

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).