Pickled Carrots

🧂 Ingredients

• 8 Large carrots

  fresh picked, sliced to fit jars
• 1 cup white vinegar
• 1 cup of water
• 1 tablespoon pickling salt
• fresh dill sprigs
• 1/2 teaspoon black peppercorns
• 2 cloves of garlic

Instructions

• 1 Bring a small pot of water to a boil to sterilize the lids of the jars. Clean or
  peel and cut the carrots to fit your jar size.
• 2 Combine the appropriate amount of vinegar, water and salt in a pot and bring to
  a boil.
• 3 Pack the carrot sticks upright in the jars leaving about two inches on the top
  and fill with herbs and garlic.
• 4 Pour the boiling brine over the carrots, leaving about a 1/2 inch of space.
• 5 Wipe the rims and apply the lids and rings.
• 6 Set jars to cool. Most will seal on their own at this point however if you’re
  canning the pickles, process them for 10 minutes in boiling water.
• 7 Remove jars from canner and let them cool.

Nutrition Info