As a kids we had it pretty good, my Memere always had the most spectacular garden. It might nothave been a whole acre, but my goodness, when I was a kid, it sure felt like it! Memere always shared her bounty both fresh and canned; spicy spaghetti sauce, canned peaches and pears, jams, pickles. You name it, we got it.
One of my favourite things was always the couple of rogue carrots that snuck into the jar of pickles. The pickled carrots with the tender-crisp carrot texture, the strong garlic and dill flavours, the mouth watering vinegar. I could almost drool just thinking about it.
You could try to argue with me that the garlic is the best part, or the actual pickles, but you’d be wrong. The pickled carrots are where it’s at.
This year, Mom planted a beautiful and bountiful garden of her own. Apparently, green thumbs run in the family. Hopefully I’ve got it too…. Anyways, Mom’s garden is gorgeous and full and spitting out produce at an alarming rate. Every time I go to visit, she sends me home with bushels of food. This was part of the haul from a quick visit on mine and Kevin’s anniversary.
Found these two carrots when I was pillaging in my moms garden. Pretty fitting for an anniversary dinner. I’m the short one 😂 #weddedbliss #marriage #wereahappyfamily #helovesme #ilovehim #anniversary #itsasign #carrot #carrots #garden #gardening #fresh #freshveggies #freshveggiesfromthegarden #freshfromthegarden #momsgarden #summerlove #summertime #besttime #freshfood #100milediet #morelike10miles
Needless to say, we literally cannot eat all the produce that’s given to us fresh. I decided to make some pickled carrots, and why stop there… I decided I should make some spicy ones too!
I totally lucked out hard when I bought myself that awesome vintage All-American Pressure Canner. I’ve been using the everlovingshit out of that thing! Canning is my new jam. If I’m bored, which isn’t very often, I can be found thinking of different things I can can. Can can, can you do the can can? I have amassed a canning collection of at least 8 dozen different things which are taking up massive amounts of room in my laundry room…
The worst part about canning pickles – you have to wait to try them. It’s a major bummer. So here I am crossing days off the calendar before we’re able to crack open one of these jars. Memere said I must wait 4-6 weeks. She knows her stuff. So I’ll hang tight, in misery until then.
- 6 cups water
- 2 cups pickling vinegar (7.5%)
- ¼ cup pickling salt
- 1 garlic clove, halved
- ½ tbsp picking spice
- 1 tsp dried dillweed
- 1 tsp red pepper flakes - optional
- Carrots, as required
- Prepare jars and lids by washing in hot soapy water and then place on silicone mat lined baking sheet in oven at 225f until ready to use.
- Fill water bath canner enough to cover jars and begin to heat.
- In a large pot, add brine ingredients - bring to a boil, then reduce heat to a simmer.
- Meanwhile, slice carrots to desired size and prep ingredients for jars.
- Remove jars from oven and stuff with carrots, while hot, and fill with brine leaving ½" headspace. Wipe the rim of each jar before sealing with a hot lid. Screw bands on finger tight - I usually spin them until the jar starts to turn with the lid, then back off ⅛ or so of a turn.
- Carefully, using jar lifters, place filled jars into hot water bath canner and bring to a boil. Process at boil for 10 minutes.
- Remove from water bath canner and cool untouched for 24 hours before moving to a cool, dark storage spot.
- Store for 3-4 weeks before sampling!