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    Pickled Carrots Recipe

    Pickled Carrots Recipe

    On a recent trip to California, my family discovered pickled carrots. I have made many kinds of pickled cucumbers in the past, so I decided to try my hand at pickled carrots. Using a few basic ingredients, I came up with a recipe that my family loved. I chose to can in a water-bath, but you could use a pressure canner to make larger batches.

    Ingredients

    • 1 cup of water
    • 1 cup of distilled white vinegar
    • 1 tablespoon of kosher salt
    • 1 teaspoon of mustard seed
    • 1 teaspoon of dill seed
    • 1/4 cup of diced red onions
    • 2 cups of carrot sticks

    Directions

    1. Combine the water, vinegar, salt, mustard seed, dill seed, and red onions.
    2. Put the carrot sticks in a quart glass canning jar.
    3. Cover the carrot sticks with the liquid mixture.
    4. Tightly screw the lid on the jar.
    5. Place the jar in a large soup pan and cover with water.
    6. Boil the jar in a water-bath for 30 minutes.
    7. Refrigerate the pickled carrots after opening.

    Kosher Salt for Pickled Carrots

    Mustard Seed for Pickled Carrots

    Dill Seed for Pickled Carrots

    Red Onions for Pickled Carrots

    Filling the Jar for Pickled Carrots

    Filled Jar of Pickled Carrots

    Placing the Jar in Water for Pickled Carrots

    Boiling the Jar of Pickled Carrots

    Pickled Carrots

    Image Credits

    Pickled Carrots Recipe © 2019 Heather Johnson
    Kosher Salt for Pickled Carrots © 2019 Heather Johnson
    Mustard Seed for Pickled Carrots © 2019 Heather Johnson
    Dill Seed for Pickled Carrots © 2019 Heather Johnson
    Red Onions for Pickled Carrots © 2019 Heather Johnson
    Filling the Jar for Pickled Carrots © 2019 Heather Johnson
    Filled Jar of Pickled Carrots © 2019 Heather Johnson
    Placing the Jar in Water for Pickled Carrots © 2019 Heather Johnson
    Boiling the Jar of Pickled Carrots © 2019 Heather Johnson
    Pickled Carrots © 2019 Heather Johnson

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