Description
Here are the carrots as promised! – the recipe is adapted from one I found on the internet…and it’s amazing, we make these regularly – enjoy!
Ingredients
This recipe makes 3, 1L jars and since the brine is cool, I keep them in the fridge (and will continue to do so until they are eaten), because I don’t process the filled jars.
3–4 lbs. baby carrots
3 dill stems AND 3 garlic cloves
Brine
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
Instructions
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.
Waiting about 3 weeks before eating is my standby (the carrots are raw and nothing is processed so pickling takes time) but they should be gently pickled after a couple of days!
- Category: Pickles, Carrots