Pickled Carrots

Here's the recipe for the carrots that we made at the Relief Society Activity last week. I can't wait to be able to open my jar in a couple of weeks....yumm!

Dill Pickled Carrots
(recipe as listed makes 1 pint, multiply recipe by number of jars you are making)





Carrot sticks to fill pint jar (8-10)
1 tsp. PICKLING salt
1/2 tsp. sugar
1 large garlic clove, sliced
1 tsp dill seeds or dill weed
1 or 2 sprigs fresh dill
1/2 medium onion, sliced
1/2 cup water
1/2 cup vinegar

• Inspect jar rims ans sides to ensure no chips or cracks. Wash and sterilize jars in dishwasher, leaving them in to stay hot.
• Fill hot water bath pot 1/2 full and bring to a boil.
• In a saucepan, bring water and vinegar to a boil.
• Bring small saucepan of water and lids to a boil.
• Take out one jar at a time, fill with carrot sticks (pack carrots tight). Add dill, garlic, onions (if desired), pickling salt, and sugar. Pour hot water/vinegar mixture, making sure to completely cover carrots.
• Wipe rims of jars. Add lid and ring, tightening to fingertip tightness. Don't over tighten.
• Carefully lower jars into boiling water bath. Boil for 10 minutes. Lift out of water and place on a towel to cool. Do NOT touch lids for 12 hours. If sealed, lids should sound hollow in the center.
• For best results, let sit for 6 weeks before opening. 
•  Refrigerate after opening.