- 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
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.