Dilled Carrots
If you’re a fan of pickles, try these brightly coloured pickled carrots. They make a great garnish to sandwiches and liven up relish trays.
Makes about 6 x 500 ml jars.
Ingredients:
5 lb (2.3 kg) carrots
1 pouch (85 g) BERNARDIN® Dill Pickle Mix
3 cups (750 ml) white vinegar, 5 % acidity
2 cups (500 ml) water
Directions:
• Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
• Wash and peel carrots. Cut into uniformly sized sticks.
• In a large stainless steel saucepan, combine BERNARDIN® Dill Pickle Mix, vinegar and water. Bring to a boil; boil 1 minute. Remove from heat.
• Pack carrots into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot pickle liquid to cover carrots to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more carrots and hot pickle liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining carrots and hot pickle liquid.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Posting courtesy of www.bernadin.ca
Also try
www.planetgreen.discover.com/…/preserve-harvest-pickled-carrots
www.marthastewart.com/…/pickled-vegetables-living
www.homemakers.com/hot-and-spicy-carrots