Pickled Carrots & Garlic Dill Pickles | Hot Water Bath Canning
Using this recipe we made: 12 Jars (250 Ml.) of Pickled Carrots
12 Jars (500 Ml.) of Garlic Dill Pickles
2 Jars (250 Ml.) of Hot Jalapenos & Garlic Carrots
Start by sterilizing your glass jars and lids using your preferred method. I choose to boil in hot water for 10 minutes and then just let them sit until I am ready to use them.
I pre prep all my garlic & dill along with spices of choice. I wash and peel/slice my carrots to desired thickness and length for the jars I have chosen.
For the pickles I cut the ends off and let soak in a salt water brine all day in the fridge or until I am able to find time to pickle. (They will be fine in a salt water brine for a few days). When ready to pickle I remove from brine and slice the pickles how I want to fit into the jars.
Next step is getting your brine ready that you will use to pickle with. Get a large saucepan and mix water with white vinegar or Pickling Vinegar. The mixture I use is 16 cups water to 14 cups vinegar; it depends on the batch size you are doing. I made enough brine for all my carrots and pickles. We then added 1 cup of pickling Salt you can also use Kocher Salt we have in the past and 3/4 Cup of White Sugar. Bring the mixture to a slow rolling boil then return to low heat and let sit.
Once your jars are sterilized and ready to use and you have made your brine for the pickling process start by heating your hot water canner. We also like to have our kettle ready with hot water to add to the hot water canner once our jars are in as you want to submerge your jars completely so the lids seal properly.
Grab some of your sterilized jars and throw in some fresh dill, garlic, red chili flakes and if you want a pickling spice of your choice. Stuff the jars with your carrots and sliced pickles. Once the jars are ready you can start by pouring your hot brine solution into your jars of carrots and sliced pickles. We bought a simple canning kit with some tools to help us. We highly recommend getting one with the tongs, magnet grabber & funnel.
Once your jars are filled take a cloth and wipe your jars and all around the rim, grab that little magnet grabber and start removing your sterilized lids from the warm water. when screwing on the outside lid just put it hand tight for now. Then place as many jars as you can fit in your hot water bath.
We can only put about 7 jars at a time. Once your jars are submerged return the bath to a boil then start a timer for 10 minutes. When the timer is up remove the jars using the special Thongs and let sit on the counter, the lids should pop on their own. Continue the process until you have completed boiling all the jars.
Once the jars have been sitting and are cooled you can tighten the lids a bit more and label with name and date. We like to let our jars sit for a couple weeks first before we try as we find the flavor sits in. We made pickled carrots and beets last year and are still enjoying them today and they have kept well and the flavor is delicious.
If you want to watch the whole process make sure to click the link below to watch the video. Thanks for stopping by and let us know in the comments your recipes or tips and tricks; We would love to hear them!
You can also check out last years video as well!
- Alberta Adventurer Family
