Canned Carrot Pickles

Ingredients

• 2 3/4 lb (1.25 kg) peeled carrots (about 3 1/2 lb / 1.6 kg before peeling)
• 5 1/2 cups 5% acidity white distilled vinegar
• 1 cup water
• 2 cups sugar
• 2 tsp canning salt
• 8 tsp mustard seed
• 4 tsp celery seed

Instructions

1. 1

   Wash and rinse 4 pint jars and keep hot. Prepare lids and bands according to the manufacturer's directions.

2. 2

   Wash, peel and rewash carrots, then cut into rounds about 1/2 inch thick.

3. 3

   Combine vinegar, water, sugar and canning salt. Bring to a boil and boil gently 3 minutes.

4. 4

   Add carrots, return to a boil, reduce to a simmer and cook about 10 minutes until half-cooked.

5. 5

   Put 2 tsp mustard seed and 1 tsp celery seed in each hot pint jar. Fill with hot carrots, initially leaving about 1 inch, then cover with hot pickling liquid to a final 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims and apply lids.

6. 6

   Process pints in a boiling-water canner: 15 min at 0–1,000 ft; 20 min at 1,001–6,000 ft; 25 min above 6,000 ft. Cool undisturbed 12–24 hours and check seals. For best flavor, wait 3–5 days before eating.