Tuesday, November 30, 2010

Dilled Carrots

Usually I think of pickles and preserves as a summer project. But with baby carrots in a bag ubiquitous year round at the grocery store, there's no reason not to make some of these flavorful little treats this weekend. Hmmmm...how about using them as stocking stuffers/hostess gifts for your foodie friends?

Dilled Carrots
Makes about seven pint jars.

6 cups white vinegar
2 cups water
1/2 cup pickling salt
4 cloves garlic, halved
14 heads of dill (or substitute 1/2 teaspoon dill seed per jar)
3 1/2 teaspoons hot pepper flakes
5 pounds baby carrots

In a large saucepan, combine vinegar, water, and salt. Stir well and dissolve over medium-high heat.

Place 1/2 clove garlic, 1 dill head and 1/2 teaspoon red pepper flakes in each prepared pint jar. Pack carrots into jars to within 1/2 inch of top of jar. Top with second head of dill.

Ladle pickling liquid into jars, leaving 1/2 inch headspace.

Wipe rim and top jrs with lids and bands.

Seal jars and process in hot water, using proper canning techniques, for 15 minutes total.

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