Friday, July 18, 2014

Dilled Carrots and Cukes

We always go through a lot of pickles, but I noticed that some of the store brand pickles have a few carrots in the bottom of them. They are delicious so I threw a few carrots into a batch of my pickles.

Here is the recipe to make your own delicious dilled carrots and cukes (aka dill pickles with carrots)!

4 large carrots
5 large cucumbers (large ones, not pickling cucumbers)
8 Tablespoons dill seed
8 cloves garlic
8 teaspoons whole peppercorns
6 Tablespoons Pickling Salt
9 cups distilled vinegar (can use white or apple cider, just make sure it is 5% acidity)
8 pint jars, lids and rings

Have jars, lids and rings sanitized and ready to use.

Peel and wash carrots and slice into 1/2 inch slices. Wash and cucumbers and slice to desired thickness, 1/3-1/2 inch is what I usually do.

Split cucumbers evenly between jars. Split carrots evenly between jars as well. Use a plastic utensil to push the carrots down around the cucumbers.  Place 1 garlic clove, 1 Tablespoon dill seed, 1 teaspoon whole peppercorns, and 3/4 Tablespoon pickling salt in each jar.

Heat the vinegar to boiling in a non-metal or coated pot. (Vinegar reacts with metal and turns cloudy) Pour it carefully into each jar leaving 1/2 inch of headspace.

Wipe rims and put on lids and rings.

Place in canner and cover with water to one inch over top of highest lid. Cover Canner and bring to a boil. Process for 15 minutes at a rolling boil. Let jars sit for 5 minutes before removing them from water bath and let sit on counter for 24 hours before removing rings and storing in a cool, dark place.

Enjoy these delicious dilled carrots and pickles!!

Yields 8 pints

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