Sunday, April 21, 2013

25# of Pickled Carrots + The Recipe~!

For all of you ladies out there that still participate in "Home Canning" & bottle your own foods, here's a great recipe for pickled carrots. Or, if you have never bottled before, but have always wanted to try it, I'll walk you through it. Just keep reading...

This 'Pickled Carrot' recipe was derived from an old 'Dilly Bean' recipe and me and a friend have used it to pickle nearly everything but the kitchen sink... (recipe & instructions below)

I got my carrots to pickle from "Bountiful Baskets"
And, I'm Very Impressed with my 'Bountiful Basket' this week...

I got three packages of blackberry's <yummy>, 2 honey dew melons, red potatoes, apples, small tangerines, 2 romaine lettuce, tomatoes, 3 cucumbers, 8 anahiem peppers, broccoli and bananas...
Plus, I got an add on 25# bag of "Monster Carrots"

I say "Monster Carrots," because these behemoths are massive ~ but very sweet & not overgrown...

If you've never tried a "Bountiful Basket," you can check it out here:
They have great prices on bulk produce sometimes...

My Basket this week...
Cost = $15.00 + $10.50 for the bulk carrots

What does a person do with 25# of carrots?
Why pickle them of course...

If you're eager to learn how and see the recipe, click "Read More"...

A great resource for beginners is the Ball Home Canning Book.
You can find it here:

Wash, rinse & sterilize your jars,
rings & lids before you begin!


Pickled Carrots

(7 Pints)

About 24 small to medium Carrots, peeled and sliced to fit pint jars
1/2 tsp. Celery Seed ~ (Per Jar)
1/2 tsp. Mustard Seed ~ (Per Jar)
1/2 tsp. Dill Seed ~ (Per Jar)
1/2 tsp. Crushed Red Pepper Flakes ~ (Per Jar)
7 small Pickling Onions ~ (1 Per Jar)
7 Cloves of Garlic ~ (1 Per Jar)
5 C. White Vinegar
5 C. Water
1/2 C. Pickling Salt


Put your spices in your jars...

Put a Pickling Onion & a Clove of Garlic in each jar and then
pack your carrots into your jars leaving about 1/2" headspace...

Bring your Water, White Vinegar & Salt to a boil & ladel the hot brine over the veggies...

Wipe your rims, put on your lids and bands and place hot jars in your boiling water canner.

Let your canner heat up to a boil & time according to your altitude chart.
I'm about 5800# here - I process my jars for 20 min.

When the time is up, remove to a towel to cool...

I had a couple heads of Cauliflower & some Celery to use up,
so I got creative~!
I made some jars with Carrots & Cauliflower.
And, also some with Carrots & Celery.
(We've also used this recipe for Asparagus~ it's AWESOME)

Carrots & Cauliflower

Carrots & Celery

You could add jalepenos, peppers, green beans, or wax beans...
You can have a medley of veggies, or just carrot sticks.
I've even added grape leaves for the extra 'tannin'
(to keep the veggies crunchy)
Grape leaves are really pretty in the jars & they're edible.
It's just the wrong season for 'grape leaves' in my garden right now...

~ Here's a Great Resource ~

If you do alot of home canning, you can get bulk lids from
Lehman Brothers 
They come in a great big round sleave, like the pic below...
These large quantities last me 3, to 4 years!
<And, I bottle ALOT>

Lehman's also has other canning supplies on their website
 & in their catalogs...
I've ordered alot of 'fun' stuff from them,
 but I'm especially fond of their bulk lids~!

And Remember...
Dangling a carrot in front of a donkey—
Or, anyone else for that matter—
Is not nice, and not fair,
Unless you eventually plan to give it up to them...!



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I love to hear from you~!