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Dilled Carrots

September 22, 2010

The canning marathon continues as I try to put up an abundance of veggies from my friends garden.  This morning I decided to abandon the tomatillos for the day so that I could do the carrots.  Our cold room is not so cold after a sudden short-lived heat wave just sufficient enough to heat up my storage room.  So, putting up the carrots before they go limp is crucial.  Carrots it is!

I’ve spent the better part of 12 hours washing, trimming, and packing  these little gems lovingly into their jars.  I’m tired but the thought of enjoying a bowl of these during Dexter in the months to come kept me going.  I still have at least 2 more batches to go but I’ve done 4 rounds today.  And, with the bulk of it behind me I am convinced I can quit for the night.

RECIPE FOR DILLED CARROTS (from Bernardin):

  • 6 cups white vinegar
  • 2 cups water
  • 1/2 cup pickling or canning salt
  • 7 cloves of garlic
  • 14 heads of fresh dill or 1/2 tsp of dill seed per jar
  • 3 1/2 tsp hot pepper flakes (optional)
  • 5 lbs carrots, ends removed and peeled (I use fresh garden carrots and scrub them well rather than peeling)
  1. In a large stainless steel saucepan, combine vinegar, water and salt.  Stir well and bring to a boil over medium-high heat, stirring to dissolve salt.
  2. Place 1/2 to 1 clove of garlic, 1 head of dill and 1/2 tsp of hot pepper flakes, if using, in each hot jar.  Pack carrots into hot jars to within a generous 1/2″ of top of jar.  top with second head of dill. Ladle hot pickling liquid into jar to cover carrots, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
  3. Place jars in canner, ensuring they are completely covered with water.  bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool, label and store.

Put up Total:

  • 27 x 500mL wide mouth mason jars
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12 Comments leave one →
  1. September 22, 2011 3:17 pm

    Perhaps this is a dumb question. . . are these basically like pickles? Or do you cook with them? I’ve never seen these before but am intrigued. 🙂

    • September 22, 2011 3:40 pm

      Great question…well, we typically eat them as a cold side or serve them as an appetizer you could probably cut them up and add to egg salad or to any thing that needs a crunchy zing. Personally, I’m not a big fan of cooked carrots but I love, love, love these! They are similar to a dill pickle but a bit sweeter. Give them a try!

  2. September 23, 2011 11:00 am

    I definitely will–thanks! 🙂

  3. October 25, 2011 3:48 pm

    I have another question for you! I made these last night–but I’m wondering how long they should sit before we eat some? Does it take a couple of weeks or something for the flavors to get into the carrots? I can hardly wait to try them! 🙂

    • October 25, 2011 9:38 pm

      The longer you leave them the better they taste. I would definitely leave them for at least 1 month…it helps to marinate all the flavours. But we find they just keep getting better and try to wait 3 months before cracking the first jar…this is a challenge so we try to keep track of how many jars we consume each year and make enough to over lap the waiting time. Does that make sense?

      • October 26, 2011 8:54 am

        Absolutely–thanks! I’m just so anxious to try them! 🙂

  4. alicia permalink
    May 25, 2012 11:59 am

    How much salt, please. It just says 1/2.
    Thank you!! Can;t wait to make these.
    a

    • June 13, 2012 11:56 am

      Sorry it has taken me sooooo long to get back to you.
      Yes, it is 1/2 Cup. Thank you for noticing and I will make the correction.
      They really are delicious and that’s saying something because I don’t really like carrots!

  5. Teresa permalink
    February 13, 2014 3:41 am

    Do you process these in a pressure canner? it said canner just wanting to clarify

    • January 1, 2015 11:47 am

      Regular water bath canner. A pressure canner for this recipe is not required.

  6. Val permalink
    September 4, 2015 9:28 pm

    Can I just pour the brine over them and leave them in the fridge

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