Pickled Carrots

  • 2-3/4 lbs peeled carrots (about 3-1/2 lbs as purchased)
  • 5-1/2 cups white vinegar (5%)
  • 1 cup water
  • 2 cups sugar
  • 2 tsp canning salt
  • 8 tsp mustard seed
  • 4 tsp celery seed
  • Yield: About 4 pints
Procedure:
Wash and peel carrots. Cut into rounds that are approximately 1/2 inch thick. Combine vinegar, water, sugar and canning salt in an 8 quart Dutch oven or stockpot. Bring to a boil and boil 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until half cooked (about 10 minutes). Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed into each empty hot pint jar. Fill jars with hot carrots, leaving 1 inch headspace. Fill with hot pickling liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Packing Method Jar Size Process Time in Minutes at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot Pints 15 20 25

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