Dilly Pickled Carrots
Yields about 3 half pints
1 1/2 pounds of carrots
1 cup white vinegar (5% acidity)
1 tablespoon canning or pickling salt
1 cup water
1 teaspoon dill seed
½ teaspoon peppercorns (black or multicolor)
3 cloves of garlic
Bring a pot of water to boil in order to blanch your carrots. Prepare the jars. Peel carrots and trim to fit your jars (leaving ½ inch of headspace). Cut carrots into thin sticks.
When the water is boiling, drop in your carrot sticks. Blanch for 90 seconds if you are canning these pickles or for 3 minutes if you are making refrigerator pickles. When the proper time is up, drain the carrots and run under cold water to stop the cooking process.
Combine vinegar, water and salt in a small saucepan and bring to a boil. Divide spices and garlic cloves evenly and place in the bottom of the jars. Pack your trimmed carrot sticks into the jars tightly. Add hot vinegar mixture allowing for ½ inch of headspace. Wipe the rims and apply the lids and lightly tighten the rings.
If you are canning, process for 10 minutes in a boiling bath. Let your dilly carrot pickles rest in the pickling liquid at last 48 hours before eating.