Pickled Carrots

My youngest son's favorite! He even peeled the carrots. Crunchy with a touch of heat and yummy dill flavor.
Recipe from: My family. Standard brine recipe

Recipe
1 Pound carrots = 2 pints
Dill flower
Garlic cloves
Peppers

Brine:
4 C Vinegar
4 C Water
½ C Pickling Salt

Tools Needed: Funnel, Ladle, Jar Lifter, Lid Lifter, Chopstick, Headspace tool

Yields 8 pints
Fill Jar – 1/2 Inch Headspace

Process Pint Jars for 10 Minutes

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Additional Resources:
National Center for Home Food Preservation - www.nchfp.uga.edu
Ball/Kerr Website - www.freshpreserving.com
Pick-Your-Own - www.pickyourown.org
Local University Extension Service

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