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My kids are GAGA for anything pickled… They will go through a gallon sized pickle jar in one afternoon. (EEEWWW I can’t stand pickles!) Pickled Carrots are one of their favorites… and such a sweet special treat for them. We buy carrots in 25 pound bags at our house (they love eating them as afternoon snacks)
- 4 cups distilled white vinegar
- 1/4 cup white sugar
- 3 Tablespoons salt
- 1 teaspoon black peppercorns per jar
- 30 large carrots, sliced
- 1 small onion, diced
- 1Â clove of garlic, peeled and sliced in half for each jar
- 1 teaspoon dill (We use dried from our garden) per jar
I like the tall 1-1/2 pint jars for my pickles and for my pickled carrots.
- In a medium saucepan, mix distilled white vinegar, white sugar, and salt, Bring the mixture to a boil. Remove from heat and allow to cool slightly.
- Place the carrots in sterile containers. Top carrots with onions, peppercorn, garlic and dill.
- Cover with the vinegar solution.
- Water bath seal your jars for 20 minutes
- Marinate carrots 12 hours or overnight before serving.
It is to one’s honor to avoid strife, but every fool is quick to quarrel.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
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