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Pickled Dill Carrots




Source of Recipe


www


Recipe Introduction


If you’re a fan of pickles, try these brightly coloured pickled carrots. They make a great garnish to sandwiches and liven up relish trays.


List of Ingredients




5 lb (2.3 kg) carrots
6 cups (1500 ml) white vinegar
2 cups (500 ml) water
1/2 cup (125 ml) pickling salt
4 garlic cloves, peeled and halved
14 heads dill or 31/2 tsp (17 ml) dill seed
3 1/2 tsp (17 ml) red pepper flakes, optional

Recipe



Place 7clean 500 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes* to sterilize jars. Boil SNAP Lids 5 minutes–not longer–to soften sealing compound. Keep jars and SNAP Lids in hot water until ready to use.

Wash, peel and remove ends from carrots. Cut into sticks about 3/4 to 1 inch
(2 to 2.5 cm) less than jar height and about ¾ inch (2 cm) thick.

Combine vinegar, water and pickling salt in a saucepan. Bring to a boil, stirring to dissolve salt.

Place 1/2 clove garlic, 1 head fresh baby dill or 1/2 tsp (2 ml) dill seed and 1/2 tsp (2 ml) crushed red pepper flakes, if using, in the bottom of each jar.

Pack carrot sticks into a hot sterilized jar to within 3/4 inch (2 cm) of top rim. Top with a second head of baby dill, if using. Add hot brine to cover carrots to within 1/2 inch
(1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining carrots and brine.

Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Makes about 7-500 ml jars.