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Instructions |
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In a large stainless steel saucepan, combine
vinegar, water and salt. Stir, boil over medium-
high heat and stir again to dissolve salt. This is
the brine.
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Put in 1 clove of garlic, 1/2 teaspoon of dill seed
(or fresh dill seed) and a pinch of red pepper
flakes into each sterilized hot jar.
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Pack carrot sticks into hot jars to within a
generous 1/2 inch to the top of the jar. Ladle
hot liquid into jar to cover carrots, leaving 1/2
inch headspace. Remove air bubbles and adjust
headspace by adding more pickling liquid if
necessary. Wipe rim. Center lid on jar. Screw
on band.
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Place jars in hot water bath canner. Be sure they
are completely covered with water. Bring to a
boil. Process 10 minutes.
I like to use the 12 oz. tall quilted jars for
these. I just like the way they look in them.
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Suggestions |
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The best ever pickled carrots
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Originally Submitted
11/7/2021
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