Pickled Carrots |
They are easy to make, except for slicing the carrots, another reason to cut them in rounds, and stay crisp not soggy. They make a colorful addition to a relish tray or on a plate with a meal.
Pickled Carrots
Prep 20 minutes Cook 15 minutes Marinate 8 hours
1 ½ cups cider vinegar
1 ½ cups water
1 cup sugar
2 pounds carrots, scraped and cut into strips
2 tablespoons dill seeds
3 to 4 cloves garlic
•Combine first 3 ingredients in a large pan. Bring to a boil, stirring until sugar dissolves.
•Add carrots, dill seeds, and garlic; bring to a boil over medium heat. Cover, reduce heat and simmer 6 to 8 minutes. Remove from heat; cool. Cover and chill 8 hours.
•To serve, pour mixture through a large mesh strainer, discarding liquid. Discard garlic if desired. Given in decorative jars or bottles they make a nice hostess gift.
They are shown in canning jars, so did you can these too? If so, do you water bath or pressure can them?
ReplyDeleteNo, sorry I didn't can them. I put them in jars to give away and because glass is good storage for pickled things.
ReplyDeleteIt really doesn't make enough to bother canning them. More like an addition to a relish tray or for a side.
I made some pickled carrots. My recipe was a little different. I pressure canned them. Could they be water canned because of the vinegar? I haven't tried them yet.
ReplyDelete