Pickled Carrots with Dill and Garlic Story

Pickled

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Small batch preserving these Pickled Carrots is easier than you think.

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Grow your own or buy carrots in season, then pickle them with dill and garlic for a dillicious treat!

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Whether you’re the sort of person who enjoys preserving and canning or a supermarket pickle shopper, this recipe is for you!

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These pickles have just the right ‘pucker power’ as declared by our family of pickle lovers.

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While small batch canning is a relatively simple method to learn, you will need a few key pieces of kitchen equipment to help things go smoothly.

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Equipment - water bath canner (or a large stock pot) – a rack that fits inside the canner or pot – a ladle or measuring cup – a jar lifter – a magnetic wand – a timer – glass jars with two piece lids. – another pot

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When stored in a cool, dark spot properly sealed pickled carrots will last for 5 – 6 months.

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Do not consume if the brine has clouded, smells odd, or becomes carbonated. When in doubt, throw it out!

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Ingredients – water – white vinegar – pickling salt or sea salt – baby carrots; scrubbed or regular carrots; peeled – garlic cloves – dill seed – flowering fresh dill

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Swipe up now

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