Dilly Carrots
By Marissa McClellan, Food in Jars
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3 pounds carrots, trimmed to fit your jars
1 1/2 cup white vinegar
1 1/2 cup water
1 Tbsp pickling salt
3 tsp dill seed, divided
3/4 tsp black peppercorns, divided
3 cloves garlic
Bring a small pot of water to a boil in which to blanch the carrots.
Prepare 3 pint jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
Peel carrots and trim to fit jars. Cut into thin sticks.
When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you’re making them as refrigerator pickles.
When time is up, remove carrots from water and run under cold water to stop cooking.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Place spices and garlic cloves into the bottom of the jar or jars.
Pack carrots sticks upright in jars.
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
Tap jars gentle to remove air bubbles.
Wipe the rims and apply the lids and rings.
If you’re canning the pickles, process them for 10 minutes in a boiling water bath.
When time is up, remove jars from canner and let cool.
Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.