Pickled Baby Carrots Recipe
A Canadian prairie pickle that is very easy to make, delicious, nutritious and economical.
Servings: 1 pint
Cost: 3 CAD per jar
Equipment
- Pint canning jar
- lid and seal for pint jar
- 1/4 cup measure
- tea kettle or pot to heat water
Ingredients
For One Pint of Pickled Carrots
- 1 clove garlic, best quality
- 1 small bunch fresh young dill (young head of stalk)
- 60 grams or 1/4 cup white vinegar
- 1 tbsp pickling salt
- baby carrots to fill jar, cleaned (Nantes are my fav)
Instructions
- Place dill and garlic into each jar then carefully pack with carrots until reasonably snug
- Boil rubber lids in water for 4-5 minutes immediately before using
- Add salt and vinegar into each jar and fill with boiling water ensuring there is nothing on the rim of the jar or on the rubber of the lid
- Place the hot rubbered side of the lid onto the top of the jar and hold to secure with one finger and gently screw the lid onto the jar (tighten lids the following day)
- Store in cool dark place as waiting a few weeks improves the flavour and texture
Notes
You may hear popping as the pickles cool and contract the air inside of the jar, pulling the thin lid down into the jar in a concave position; that's a good thing!