Pickled carrots are one of my only ways I eat carrots. I love to pickle period but these carrots pickled as a snack or on a salad are amazing.
I use this pickling brine ratio when I dill pickle anything. 2 cups of water, 1 cup of vinegar, 2 Tbsp salt.
I bought a bunch of carrots from a local farm near me for $1 a bunch. So naturally I bought about $25 worth. Ok I may have been a little over zealous but tax season was over and I was ready to get homesteading. I peeled them first and at this point I can say I’m pretty close to an expert carrot peeler. I learned in this process that water is my friend. Carrots in water keeps them from drying out. I cut the tops off and then rinsed them again. I cut them into long pieces to fit in the pint jars. Yes I sterilized the jars and lids. I use my dishwasher to wash and heat dry them.
Each jar got 1 tsp of sugar, 1 tsp dill, a couple sliced onion pieces and one clove of garlic. I then stuffed the jar with carrots. After all my jars were filled I boiled the brine till the salt was dissolved. I then poured the liquid over the carrots till it is 1/4 inch from the top. I cleaned the jar rim and placed lids and rings on jars. Then water bathed them for 10 minutes of boiling time. After that we sat them on the counter to cool and seal.
That’s it. That’s how we pickle carrots here at SAJES Homestead. Enjoy! -Sue
