Pickled Carrots

The carrots do taste a billion times better fresh than from the store

The carrot harvest this year was exceptional. Time to try a new type of pickle. Go here for how to can. Remember to use only the freshest best quality ingredients. The brine amount will fill 6 pint sized canning jars. Increase the ratios for more.

Pickled Carrots

• 3-4 lbs fresh carrots washed clean no longer than 3 inches
• 1 large sweet onion cut into small wedges
• 6 cups water
• 6 cups cider vinegar
• 6 tsp kosher sea salt
• Dried chili de arbols
• Mustard seeds
• Dill seeds
• Celery seeds
• Black peppercorns

Sort through carrots. Halve any that are longer than your pinky into spears. Measure how many jars will be needed by loosely filling with carrots. Remove carrots and sterilize jars. In a large pan of boiling salted water cook carrots for 1 minute then immediately drain and rinse in cold water. Bring water, vinegar and salt to a boil and cook for 5 minutes. In each jar place 2 dried chilis, 2 wedges onion, 1/4 tsp black peppercorns, 1/4 tsp celery seeds, 1/2 tsp mustard, and dill seeds. Fill the rest of the way with carrots. Pour boiling brine over leaving enough head space at top and seal. Pickles will be ready after a week but will be best after a month. Refrigerate any jars that do not ping.