Pickled Dilled Carrots




This past weekend I helped my friend Anna can her carrots. This week I decided to do the same to mine. My carrots are at their prime right night, but I can’t bring myself to pull them all. After having 4 months of fresh garden carrots, it’s hard to go back to buying them in bags from the store. Well, I suppose, given a month or two, my canned carrots will be ready for devouring. This proves the beauty of preserving food: your garden goodness lasts far longer than the season allows.

Ingredients (makes about 7 pints):

6 c cider vinegar
2 c water
1/2 c pickling or canning salt
Garlic cloves
Fresh dill
Hot pepper flakes
5 lbs carrots


First, in a large pot, boil your mason pint jarsĀ and lids for at least 10 minutes (do not discard the water). In a large stainless steel saucepan, combine vinegar, water, and salt. Boil for at least 10 minutes. While these are boiling, peel and slice your carrots into sticks.

Once the jars have sterilized, remove carefully from the hot water (it works best if you have canning tongs). In each of the sterilized jars, put a clove of peeled garlic, a sprig of dill, 1/2 t coriander, and 1/8 t hot pepper flakes. Put as many carrot sticks as will fit, leaving 1/2 inch of headroom at the top. Ladle the hot pickling liquid into the jar, leaving 1/2 inch of headroom at the top. Wipe the rim, and place a sterilized lid on the top. Add the screw ring, and tighten.

Place the jars in the boiling water, ensuring they are completely covered with water. Bring to a boil, and process for 10 minutes. Once the time is up, remove from the water and make sure the screw ring is as tight as possible. Let cool completely before storing. Store for at least a month before eating.


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