Can Jam #2: Pickled Carrots
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I’ll try to update this with photos tomorrow.
Ingredients
- 5 pounds carrots
- 2 cups water
- 6 cups vinegar
- 1/2 cup pickling salt
- 1 tsp pickling spice per jar
- 1/2 tsp red pepper flakes per jar
- 1 sprig of dill weed per jar
Instructions
- Wash and peel carrots.
- Slice into rounds 1/4″ thick or into sticks.
- Combine salt, water, and vinegar in a pot and bring to a boil.
- Add spices and carrots to jars.
- Top with pickling liquid.
- Remove air bubbles, add lids.
- Can for 10 min in a water bath canner, adjust to your altitude.
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
White vinegar or apple cider?