Spicy, or not, Dill Pickled Carrots

• Produce

  • 1 Carrots
  • 1 Garlic clove

• Baking & Spices

  • 1/2 tbsp Picking spice
  • 1/4 cup Pickling salt
  • 1 tsp Red pepper flakes [optional

• Oils & Vinegars

  • 7 1/2 2 cups pickling vinegar

• Liquids

  • 6 cups Water

• Other

  • 1 tsp Dried dillweed

Found on cravethegood.com

Description

Ingredients

• 6 cups water
• 2 cups pickling vinegar (7.5%)
• ¼ cup pickling salt
• 1 garlic clove, halved
• ½ tbsp picking spice
• 1 tsp dried dillweed
• 1 tsp red pepper flakes - optional
• Carrots, as required

Directions

• Prepare jars and lids by washing in hot soapy water and then place on silicone mat lined baking sheet in oven at 225f until ready to use.
• Fill water bath canner enough to cover jars and begin to heat.
• In a large pot, add brine ingredients - bring to a boil, then reduce heat to a simmer.
• Meanwhile, slice carrots to desired size and prep ingredients for jars.
• Remove jars from oven and stuff with carrots, while hot, and fill with brine leaving ½ headspace. Wipe the rim of each jar before sealing with a hot lid. Screw bands on finger tight - I usually spin them until the jar starts to turn with the lid, then back off ⅛ or so of a turn.
• Carefully, using jar lifters, place filled jars into hot water bath canner and bring to a boil. Process at boil for 10 minutes.
• Remove from water bath canner and cool untouched for 24 hours before moving to a cool, dark storage spot.
• Store for 3-4 weeks before sampling!