When mid-spring arrives on the garden scene, we all know it’s time to thin root vegetables! Instead of tossing your carrots, consider saving them for this simple but delicious recipe. Canning pickled carrots is so easy!
I don’t know about you, but I love garlic in my pickled vegetables! Problem is, by mid-spring my garlic has either been used up, planted or has decayed.
Interestingly enough, carrot thinning usually takes place at the same time hard neck garlic plants send up their scapes. The two combined are delicious!
CANNING PICKLED CARROTS WITH GARLIC SCAPES
You’ll need 7 quart (1 litre) jars. Fill each jar with the following:
- 1 large, fresh dill head
- 6-10 garlic scape pieces, cut 4-5 inches in length
- washed and de-stemmed baby carrots
In a large pot, make a brine that consists of the following:
- 6 C water
- 8 C vinegar (5% acetic acid)
- 1 Tbs salt
Directions: bring your brine to a boil and let it go for 5 minutes, after which you should reduce it to a simmer.
Begin filling clean canning jars, starting with dill and garlic scapes.
Pack your baby carrots into the jar. Be sure to stop 1 inch from the jar’s rim.
Set your lids to simmer in hot water. Fill the waterbath canner and set to boil.
Raise the rack and set filled jars in place. It will reduce the likelihood of cracking if you warm the glass before adding your hot brine!
Once your jars are warm, slowly ladle hot brine over the carrots. Leave one inch of head space.
After filling jars, be sure to wipe the rims free of any food bits! Add hot lids and tighten down with metal bands.
Submerge your jars in the hot water. Ensure the tops are covered by 1 inch of hot water, then process according to the time set for your altitude!
Upon removing jars from the canner, allow them cool before testing their seals or removing metal bands. Jars that did not seal should be refrigerated immediately. Those that did are now shelf stable and can go to their home on your pantry shelf!