I make these wonderful pickled carrots every summer when carrots and dill are plentiful. The process is super easy and if you need some tips on canning, check out Bernardin Home Canning for instructions.
A good friend and neighbor gave this recipe to me years ago. It was meant for cucumbers (which are good too) but the recipe called for cucumbers, and one carrot. Well, everyone wanted the carrot, of course. So being the rocket scientist that I am, I thought . . . why not just make carrots, and so I did and have for years. This is one of those recipes that would be closely guarded by women entering a cooking/baking contest and here I am sharing it with the world. Thank you, Eleanor, for sharing the love.
These are a family favourite and it may be quite possible that we’ve eaten a whole jar at one sitting… just sayin’…
- Per Quart
- 1 or 2 garlic cloves, 2 dill weed heads (preferably gone to seed)
- 4 cups water
- 1 cup vinegar
- 2 Tbsp brown sugar
- 2 Tbsp pickling salt
- Check out Bernardin Home Canning for instructions on how to prepare for pickling. Download their step-by-step guide.
- Put 2 dill weed heads, and 2 garlic cloves in each jar.
- Wash, peel, and cut carrots into finger size pieces, and place into jars.
- Boil the brine and pour over carrots, filling to about 1/2 inch from the top.
- Put on seals and lids and process in a hot water bath for 1/2 hour.
- Let marinate for at least a week.
Enjoy! and have a happy weekend!