Dilled Carrots
February 19, 2010 | Print | E-mail | Filed under canning, carrots, pickling, tigresscanjam
Okay, I’m not going to lie. When I saw that the theme for this month’s Tigress’ Can Jam was carrots, I was less than thrilled. But the truth is I’ve never pickled anything before, and this assignment gave me the little push I needed to learn how to do it. In that respect, it was a lot of fun. Since I didn’t want to experiment with acid levels on my own yet, I simply took Dori and Jilly’s advice to stick to a published recipe and tweak it a little from there. I used the dilled carrots recipe from The Ball Complete Book of Home Preserving, only I halved it – twice – because I only wanted to make one 8-ounce jar. (As you can see, I wasn’t very optimistic about how my carrots would turn out!) I shouldn’t have worried though, since they seem to have turned out well. Now I just have to figure out what to do with them!
Here’s the recipe for one 8-ounce jar:
- 1 1/2 cups white vinegar
- 1/2 cup water
- 8 tsp Kosher salt
- 1/2 clove minced garlic
- 7/8 tsp dried dill seeds
- 4 medium carrots, ends removed, peeled, halved, and cut into strips
Sterilize the canning jars by running them in almost boiling water for several minutes. Boil a few cups of water in a small saucepan for the lids. In a large saucepan, combine the vinegar, water, and salt. Bring to a boil while stirring occasionally to dissolve the salt.
Place the clove garlic and dill seeds into the hot, sterilized jar. Pack carrot sticks into the jar. Ladle the hot brine into the jar to cover the carrots, leaving about 1/2″ from the top (there will be some brine left over). Place the full jar back into the boiling water and boil for 10 minutes. Remove the canner lid and wait 5 minutes, then remove the jar from the water and let cool. The seal should suck down (you’ll hear a popping noise as it does).
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February 19th, 2010 at 10:46 am
They look lovely, Tracy! Seems to me this would work with a traditional cucumber pickle, too. Hate that I have to wait another whole week to try mine!
February 19th, 2010 at 11:22 am
Hmmm, interesting! You’ll have to tell us how they taste!
February 19th, 2010 at 12:52 pm
I have never pickeled anything either but now I’m intrigued.
February 19th, 2010 at 1:01 pm
They look really pretty ~ I have never pickled anything wither, but hey..now you’ve done it it’s not so scary!
Great job!
February 19th, 2010 at 5:56 pm
I also was less than thrilled when I learned about this month’s focus. But in the end, I was pleasantly surprised: I leaned towards the sweet side and made 2 jams. Good job on the challenge!
February 19th, 2010 at 7:46 pm
… interesting…. I think I would have had same initial reaction as you. They look very nice though!
February 20th, 2010 at 11:33 am
What to do with them?? Give them to friends so we can try them before we go through the work to prepare them
February 22nd, 2010 at 10:35 am
Hi! These carrots look great! When do you thinh they`ll be ready to open and eat?
February 23rd, 2010 at 4:41 am
This is interesting! I’ve never tried dilled carrots before though! is it better than pickles?