Pickled Dill Carrots
By Sheena Moore of Sheena's Pickles in Austin, TX. All pickles are homemade, vinegar-based, and take 4 weeks before they are ready for consumption. Brine yields about 5-6 pints.
- 2 cups sliced carrots
- 4 cups water
- 4 cups white vinegar
- ¼ cup pickling salt
- 1 Tablespoon sugar optional
- 1 Tablespoon pickling spice
- 1 sprig fresh dill
- Wash carrots and cut into rounds or sticks.
- Start your water bath by placing jars in a pot and cover jars with water. Bring to a boil for 10 minutes. After 10 minutes, turn temperate down to a simmer.
- In a separate pot, heat vinegar, pickling salt, and pickling spice over medium heat. Brine is ready once pickling salt has dissolved.
- Fill jars with carrots and place one spring of dill on top. Pour brine over carrots leaving ¼-inch headspace.
- Remove air bubbles from the jars. Do not use any metal knives to remove the air bubbles.
- Heat lids in hot water to warm up the seal. Do not boil the lids. Simmer lids for 10 minutes.
- Wipe lids of jars and place lids on top and tighten with ring.
- Place jars in boiling water with at least 2 inches of water covering the lids and process for 10 minutes.
- Remove jars from water and cool on countertop under a clean tea towel.
- Label jars with date. Leave jars to cool at room temperature.
- Place jars in refrigerator or store at room temperature for up to a year.
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