Crazy Carrot Dill Pickles
This recipe will work with almost any vegetable, try it and see what happens.
Let’s me take you through my recipe for my crazy carrot dill pickles. This recipe will work with almost any vegetable, try it and see what happens. This recipe is an easy project for first time canners. They are pantry shelf stable for up to one year. Once open, they should be refrigerated. They are cheap and taste amazing. Pass out a few jars to friends and family and see what they they give you back. My one rule though is you can have a jar but if I don’t get it back you don’t get a new jar when I make my next batch. Don’t worry people will be begging to give their jars back for the next round.
12 8oz. Mason jars with lids and rings
3 Lbs. Carrots
½ White Onion
1-2 bulbs of garlic (1 clove of garlic per jar)
4 ½ cups water
4 ½ cups white vinegar 5% acidity
½ cup pickling salt (can substitute some kosher salts)
1 1/2 tbs Mustard seeds
1 1/2 tbs Coriander seeds
1 1/2 tbs Dill seeds
1 tbs Red Pepper flakes
1 tbs Black Pepper
First, you will want to sanitize the jars. Boiling them for 15 minutes. If you have a dishwasher with a sanitize setting. It is possible to use the dishwasher to clean your jars. But use it at your own discretion. While your jars are sanitizing, prepare the carrots by peeling and washing the. Then julienne the carrots to the size a little bit shorter than the jars. Peel 12 cloves of garlic and slightly smash them. Slice the lemon into 12 thin slices. Next, peel your onion and slice 12 thin slices out of it.
To make your brine mix the water, vinegar, pickling salt and your spices in a separate pot. Feel free to adjust the amount of spices you use. Some people love spicy and some just like a little bit of heat. Bring brine to a boil for 5 minutes. Remove your sanitized jars and place one slice of lemon, one slice of onion and one smashed garlic clove. Next, pack carrots tightly into the jars. Fill with hot brine leaving ½ inch of headspace but completely covering the carrots. Next, remove lid and ring. Wipe the top of the jar and the lid. Then hand tighten the ring.
Now, your jars are ready to process your jars. Place them in the canning rack and submerge. Make sure the water completely covers the jars by 2″ inches. Cover and bring water back to a full rolling boil. Process for 10 minutes. Remove jar and let cool on counter without touching each other for 24 hours. You’ll hear the satisfying ping as your jars seal themselves. Test lids if they pop reprocess jars. Remove rings so they do not rust. Pickles will last up to one year in the pantry. They will taste amazing after two weeks.
This is a great first project for home canners.
This is a great first project for home canners. This recipe will work great for almost vegetable. I routinely use it for asparagus and a mixed medley of vegetables. The spices can be adjusted to your own tastes as long as the vinegar, water and pickling salt ratio stays the same. And the best part of this recipe each jar cost less than a dollar to make. Try some new recipes and you will surprise yourself.