November 17, 2010

Pickled Carrots

I was determined to put our carrots to good use this year, so I decided to try pickled carrots. I haven't sampled the goods yet, but they look pretty in their jars!

Pickled Carrots
2 3/4 lbs. washed/cleaned carrots
5 1/2 cups white distilled vinegar
1 cup water
2 cups sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
4 hot peppers (optional)

Prepare canning jars according to canning instructions. Combine vinegar, water, sugar and salt together and bring to a boil. Boil 3 minutes, and then add carrots. Bring to a boil, and reduce heat to simmer 10 minutes.

Meanwhile, place 2 tsp. mustard seed and 1 tsp. celery seed (and 1 optional hot pepper) into each jar. Fill hot jars with hot carrots. (I used tongs.) Cover with hot pickling liquid, leaving 1/2-inch headspace. Place lids and rings securely on jars.

Process in hot water bath 15 minutes. Makes 4 pints.

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