5 pounds carrots, peeled and cut into 3-inch uniform sticks no more than 1/2-inch wide
4 large garlic cloves or 8 small garlic cloves or 1 teaspoon dried minced garlic
8 teaspoons dill seed
4 teaspoons mustard seed
6 cups white vinegar (5% acidity)
2 cups water
1/2 cup canning salt
Bring water in a water bath canner to simmer (180o) while preparing carrots and jars.
Pack carrot sticks into clean warm wide-mouth pint jars leaving a generous 1/2-inch headspace. Add 1/2 garlic clove (or 1 small clove or 1/8 teaspoon dried minced garlic), 1 teaspoon dill seed, and 1/2 teaspoon mustard seed to each jar. Bring vinegar, water, and salt to boiling. Ladle boiling brine into each jar to cover the carrots, leaving 1/2-inch headspace. Release air bubbles. Add more brine, if necessary. Wipe jar rims. Put on warm lids and canning rings. Place jars in simmering water in the canner. Water should be 1 to 2 inches above the tops of the jars. Cover canner and bring water to boil. Begin processing time when water is steadily and gently boiling. When processing is complete, turn off heat, remove canner lid, and let sit 5 minutes before removing the jars.
| Boiling water canner | |||||
| 0 -1,000 feet | 1,001 – 3,000 feet | 3,001 – 6,000 feet | 6,001 – 8,000 feet | 8,001 – 10,000 feet | |
| Pints | 15 minutes | 20 minutes | 25 minutes | 30 minutes | 35 minutes |
Yields about 8 pints. For best flavor, let jars sit 3 to 5 days before eating.
