I was short-of-breath-giddy to get this jar put together. Since I was a kid, I could pretty much pass on pickles – pickled cucumbers that is, but not these. Pickled carrots, in my little world, are in an elite class of their own. And baby carrots, they top that elite class. It just so happens that I married a lady who loves them perhaps even more than I. We both love them so, but our cheapassedness prevents the purchase of $10 pints from the farmer’s market – so we abstain. Last year we put up quite a few quarts and pints, hoping they’d last a while. They did not. We were out by…fall? So this year, we’re on a bit of a mission. We are resolved to have a veritable army of pints and quarts awaiting our every pickled carrot desire. And for this season, it has begun.
Here’s the recipe we use, which I acquired from my mom:
Per pint: 1 clove garlic, 1 head dill [better if young rather than mature-seedlike], 1/4 cup white vinegar, 1 tbsp pickling salt. Stuff jars with dill head & garlic, then carrots [I pack the jar reasonably snug], then salt and vinegar. Top with boiling water. Waiting a few weeks improves the overall product, but it’ll be darn tough to wait that long.