Hot Pickled Carrots
 
 
An easy spicy canned carrot recipe.
Author:
Recipe type: Canning
Ingredients
  • 6 lbs carrots, peeled and cut
  • 4.5 cups distilled white vinegar (5% acidity)
  • 3 tbsp coarse salt
  • 1 bunch fresh dill
  • 2 heads of garlic cloves, peeled
  • Jalapeños or Hot Sauce, to taste
Instructions
  1. Sterilize your canning jars by either submerging them in hot boiling water for about ten minutes or running them through the dishwasher.
  2. In a small pot, place your lids in some water and bring it to a boil to sterilize the lids.
  3. Then let them rest in the water until you're ready to use them.
  4. Prepare the brine by combining the vinegar, salt, and water in a big pot. Bring to a slow boil and let everything dissolve.
  5. While the brine is cooking, start packing your jars one at a time. Add garlic and dill first followed by a drop or two of hot sauce or some jalapeños.
  6. This recipe is easily adapted to your heat level.
  7. Next start packing the carrots in your jars tightly, but not too tight. You want to work semi fast.
  8. Then ladle the brine over the carrots.
  9. Next use a butter knife and slide it around the the inside of the jar to release any bubbles.
  10. Then add a warm lid and finally screw the cap on. Place the jar in a warm bath until ready to add into the boiling water bath to keep the jar hot. Fill all the jars.
  11. Use a canning tongue to lower the jars in the boiling water bath, make sure the jars are completely covered and let them boil for 7 minutes. (If the water stops boiling when you add the jars, let it come to a boil again and this is when the timing starts.)
  12. Remove jars and place in a cool dark area, the lids are sealed if you can push on the center and it does not bounce back. You may here a pop as well! If the jars do not seal, place in the refrigerator, they will last in there a few weeks.
Notes
Pickled carrots are great as a snack with other pickled vegetables such as cauliflower, asparagus, beans, and cucumbers. You can pull a jar out and use them in a stir fry or add some in a Bloody Mary.
Recipe by SoFabFood at https://sofabfood.com/canned-hot-pickled-carrots/