Sunday Night Rager
We pickled some with dill seed, some with a sweet pickling spice blend, all with garlic. There’s a little more leeway with what you can add when you’re pickling because the acidity level is so high, but it’s always a good idea to double-check. Don’t want the botulism fairy to visit your house! We added sliced jalapenos into some jars for a spicy pickle, even threw in chopped up cauliflower into our last couple of quarts as carrot levels got low. And we canned them using a water bath canner.
(makes 5 pints)
1/4C pickling salt
1tsp dill seed/jar
1 garlic clove/jar
- Gather your canning materials and begin sterilizing your jars and lids. For some more comprehensive water bath canning info, go here.
- Wash, peel, and cut the carrots. We did some of ours in spears and some in coins about half an inch thick. Both stayed crunchy and delicious.
- Prepare the brine in a large pot – combine the water, vinegar and salt – and bring it to a boil on the stove. We used white vinegar, but apple cider vinegar would be tasty too. It tends to impart a little more flavor to whatever you’re pickling.
- Take a sterilized jar and put your garlic clove and spices in the bottom. Then pack the jar with carrots and ladle the brine over the top, leaving half-an-inch of head space.
- Process ten minutes in a water bath canner.
Unsealed jars (and we had two of them) are a blessing in disguise! Now you’ve got refrigerator pickles AND an early snack for those of us who like instant gratification. The flavors will meld and improve over time, but they were really good just the next day.
Let me know how they turn out!