Pickled Carrots with Garlic and Dill

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Cut the peeled carrots into sticks or 1/2-inch coins sized to fit your jars, then blanch them in boiling water for 3 minutes and immediately drain.
3. 3In a large pot, bring 4 cups white vinegar (5% acidity), 2 cups water, 2 tablespoons canning salt, and 2 tablespoons sugar to a boil, stirring to dissolve the salt and sugar, then stir in the mustard seed and dill seed.
4. 4Pack the blanched carrots into the hot jars, adding 1 garlic clove to each jar.
5. 5Pour the boiling brine over the carrots, keeping them covered and leaving 1/2 inch of headspace.
6. 6Slide a non-metallic spatula around the inside of the jar to remove air bubbles, add more brine if needed to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and screw on the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed from a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to check the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the best flavor, and refrigerate after opening.
11. 11Do not water down the vinegar brine or overfill the jars with carrots beyond a snug pack, since that reduces the acidity that keeps the jars shelf-stable.