For information about safe canning, go here.
Pickled Carrots
Ingredients
- 5 pounds carrots If not using baby carrots, peel and slice regular carrots 1/2-inch thick
- 3-3/4 cup vinegar
- 2-2/3 cup water
- 2-1/2 cup sugar
- 5 teaspoon whole pickling spice
- 10 large basil leaves
- 10 small springs oregano
- 10 cloves garlic
Instructions
Carrots
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Boil carrots for about 5 minutes, until barely tender (you want them to be a little crunchy, like pickles, and they’ll cook more during the processing).
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When done, flush with cold water to stop cooking process.
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Drain carrots.
Pickling liquid
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Bring water, vinegar, and sugar to a boil.
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Simmer for 3 minutes after it reaches a boil.
Assembly
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Pack carrots (but not too tightly) in hot jars.
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To each jar, add 1/2 teaspoon pickling spice, 1 basil leaf, 1 sprig oregano, and 1 garlic clove.
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Cover carrots with hot vinegar/water/sugar liquid to about 1/2" from top of jar.
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Wipe off the top of filled jars with a clean, damp towel.
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Place hot lids on jars, then screw on hot rings.
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Process (boil) jars for 15 minutes.
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Take jars out of hot water and place on a counter to cool.
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Let finished jars sit undisturbed on a counter for a day.
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Inspect jars to be sure they are sealed. Store in a cool, dry place. Keep any unsealed jars in the refrgerator.
Recipe Notes
Let jars sit for a week or so for optimum flavor. Refrigerate after opening.
If you don’t want to can the carrots, reduce the recipe to a more manageable size and mix everything in a bowl. After the carrots have cooled, transfer to an airtight container and keep in the refrigerator until ready to eat. Best if made at least a few days ahead.
