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.
- 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.
Reblogged this on The Militant Negro™.
You already have a carrot harvest? It snowed last Sunday here.
Beautiful carrots. I can never get them to grow in my yard.
Hey guys, hope all is well. You haven’t posted in some time, miss your great recipes!
I do like having a variety of pickled veg. Last night someone served pickled fennel and I loved it.
How long do y out hot water bath can these for? I have a lot of carrots and this would be a great way to get them out of the fridge!
I do not use any hot water baths for pickles. The heat of the brine will seal the jars just fine. Read the how to can link in the post for more details.