Cucumbers don’t have a monopoly on pickling.
- 3 c white vinegar
- 3 c apple cider vinegar
- 2 c water
- 1/2 c canning or pickling salt
- 4 cloves garlic halved
- 1/2 t dill seeds
- 3 1/2 t hot pepper flakes
- 5 lb carrots cleaned, sliced
In a large stainless saucepan, combine vinegars, water, and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve salt.
Place ½ clove garlic, dill, and hot pepper in each hot jar.
Pack carrots sticks into hot jars allowing for a generous ½” of headspace of jar.
Ladle hot liquid into jar to cover carrots, leaving ½” headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim, and screw lid onto jar until resistance is met and then until tight. Invert jars until ready to go into water bath canner. Process jars ensuring there is at least 1” of water above the lids.
Bring water to a boil and process for 10 minutes. Remove jars from canner; cool completely, label, date, and store.
photos: CCF staff