These dill pickled carrots are great alongside sandwiches, in salads, or as a tasty snack!
Course: Canning
Cuisine: American
Servings: 7pints
Ingredients
6c.white vinegar
2c.water
1/2 c.pickling saltor canning salt
7clovesgarlic
14headsfresh dillor 1/2 tsp. of dill seed per jar
3 1/2tsp.hot pepper flakesoptional
5lbs.carrotsends removed, peeled and sliced into sticks
Instructions
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
In a large stainless steel saucepan, combine vinegar, water and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve salt.
Place 1/2 to 1 clove of garlic, 1 head of dill and 1/2 tsp of hot pepper flakes, if using, in each hot jar. Slice carrots into sticks that work with the mason jars you have, allowing for the tops to sit 1/2″ below the last jar thread. Pack carrots into hot jars and top with second head of dill.
Ladle hot pickling liquid into jars to cover carrots, leaving 1/2″ headspace. Remove air bubbles and adjust headspace, if necessary. Wipe the rims. Center the lids on jars. Screw the band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool, label and store.