Garlic & Dill Pickled Carrots
 
 
We love our farmers! Items with locations in brackets were sourced locally as indicated
Author:
Recipe type: Preserves
Ingredients
  • 3 c. water
  • 1 c. white vinegar
  • 2 Tbsp. coarse sea salt
  • 1 bunch of carrots (Centreville, NS)
  • Fresh dill (leaves and seed) (Lake Charlotte, NS)
  • 1 bulb or 6 cloves of garlic (Centreville, NS)
  • 3 small Mason jars with lids
Instructions
  1. Preheat oven to 107°C (225°F).
  2. Wash Mason jars and lids in hot soapy water, rinse and place in the oven on a baking sheet until ready for use.
  3. Fill a large pot with enough water to cover the Mason jars and bring to a boil.
  4. Combine the brine ingredients (water, vinegar and sea salt) in a medium saucepan and bring to a boil, then reduce to a simmer.
  5. While the brine comes to a boil, peel and cut the carrots into sticks that will fit in the Mason jars (leaving approximately 1-inch at the top).
  6. Blanch the carrots: bring a pot of water to a roaring boil. Add the raw carrots, cook no longer than 90 seconds. Remove quickly and add to a prepared ice water bath.
  7. Remove the Mason jars and lids from the oven. Add the blanched carrots, a few sprigs of dill leaves and seed, 2 cloves of garlic and a few black peppercorns to each car. Fill with jar with the vinegar brine.
  8. Carefully place the lids on the jars and twist to close (be careful: the lids may still be hot).
  9. Add the jars to the large pot of boiling water and leave for 10 minutes.
  10. Remove the jars from the water and leave undisturbed on a cooling rack to allow to seal.
  11. Store in a cool dark place for 3 to 5 weeks.
Recipe by Uprooted Market & Cafe at https://www.uprootedmarketcafe.ca/2017/08/17/garlic-dill-pickled-carrots/