Canned Dill Carrots
I know this sounds like a crazy recipe, but hear me out! The crunch mixed with the sour and little bit of sweet flavor really compliments each other!! Seriously, so good!
- 1 Canner/Pot for water bath canning
- 1 De-Bubbler
- 1 Jar puller
- 7 Pint Jars with lids and bands
- 1 Large Saucepan
- 6 Cups White Vinegar
- 2 Cups water
- 1/2 Cup Salt for pickling
- 4 cloves of garlic
- 14 Sprigs of Dill
- 3 1/2 teaspoons sliced Jalapenos
- 5 pounds of carrots ends removed, peeled, and cut into sticks
- Fill your canner or pot with about half of warm clean water. Place on the stove or over a propane burner and heat to a low rolling boil.
- Prepare your jars, lids, and bands. Ensuring that they are free from cracks and bacteria.
- In a large saucepan, add vinegar, water, and salt. Heat over medium-high heat and bring to a boil. Stir to dissolve the salt
- In each jar, add 1/2 clove of garlic, 2-3 sprigs of dill, and sliced Jalapenos(as many or as little that you would like)
- Pack carrots into the jars while leaving 1/2 inch of headspace.
- Ladle the boiling hot pickling liquid into jar to cover the carrots, maintaining the 1/2 inch of headspace. (If you want to use Pickle Crisp, add 1/8 teaspoon to each pint jar.)
- De-Bubble, add more liquid if necessary to adjust headspace.
- Wipe rim with vinegar, center your lids on your jars, and screw bands down until resistance is met(Finger-tight strength)
- Place jars in canner and ensure that they are completely covered with water. Bring to a rolling boil and process for 10 minutes. Wait 5 minutes and remove from canner. – I like to place the jars on a towel and cover with a towel to prevent cold air flow from reaching the jars. Allow them to cool over the next 12-24 hours and test the seal. You can eat these right away, or store them.
Tried this recipe?Let us know how it was!