Dinner tonight was this – Beef, Leek and Pot Barley Soup – right out of the freezer, with yet more barbecue leftovers in the form of some really great bread…I have no idea what we’re having tomorrow. But here are the carrots as promised, the recipe is adapted from one I found on the internet.
I made 3, 1L jars with this recipe and since the brine is cool, I kept them in the fridge (and will continue to do so until they are eaten), because I didn’t process the filled jars.
3–4 lbs. baby carrots
3 dill stems AND 3 garlic cloves
4 c. EACH vinegar AND water
6 T. coarse salt AND 1/2 c. sugar
1/2 t. cayenne pepper
1 T. pickling spice AND 2 bay leaves
Combine all of the brine ingredients in a large pot, bring to a boil and simmer for about 10 minutes, stirring regularly. Remove from heat and allow the brine to cool.
Wash and trim the carrots (ours came from the garden so this step took a good chunk of time), drop 1 piece of dill and 1 garlic clove into each jar and then fill each jar with carrots. Pour brine into each – through a sieve – seal the jars and refrigerate.
We waited about 3 weeks before we tried them and they were great!
- Category: Pickles, Carrots