After pickling green beans and pickles last year, I wanted to expand my canning and try something new. I had tasted a pickled dill carrot at a friend’s house and to be honest with you had never thought to do carrots. I went searching for pickled carrots and found Dilled Carrots | Cooking Mamas.
As it turns out it is nearly the exact recipe I use for pickles and beans. They look tasty and can’t wait to update you when I open a jar. Unfortunately it will take at least 2 weeks before they are ready.
- 6 cups white vinegar
- 2 cups water
- 1/2 cup pickling or canning salt
- 7 cloves garlic
- 17 heads fresh dill or 1/2 tsp of dill seed per jar
- 1/4 tsp red pepper flakes per jar, optional
- About 5 lbs. carrots, baby or sliced
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
In a large stainless steel saucepan, combine vinegar, water and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve salt.
Place 1/2 to 1 clove of garlic, 1 head of dill and 1/2 tsp of hot pepper flakes, if using, in each hot jar. Slice carrots into sticks that work with the mason jars you have, allowing for the tops to sit 1/2″ below the last jar thread. Pack carrots into hot jars and top with second head of dill.
Ladle hot brine into jars to cover carrots, leaving 1/2″ head space. Wipe the rims and center the lids on jars. Attach the screw band until tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes, adjusting for altitude. Remove canner lid. Remove jars to a towel and allow to cool completely and store.