Canned Dilly Carrots Recipes

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

PICKLED DILLY CARROTS RECIPE

Steps:

• Bring a small pot of water to a boil in which to blanch the carrots.
• Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
• Peel carrots and trim to fit jars. Cut into thin sticks.
• When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles.
• When time is up, remove carrots from water and run under cold water to stop cooking.
• Combine vinegar, water and salt in a small saucepan and bring to a boil.
• Place spices and garlic cloves into the bottom of the jar or jars.
• Pack carrots sticks upright in jar(s).
• Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
• Tap jar(s) gentle to remove air bubbles.
• Wipe the rims and apply the lids and rings.
• If you're canning the pickles, process them for 10 minutes in a boiling water bath.
• When time is up, remove jar(s) from canner and let cool.
• Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
• Let pickles rest in pickling liquid for at least 48 hours before eating.

HOMEMADE CANNED DILL PICKLES

Steps:

• You can keep your pickles whole or slice them.
• Wash the pickles and cut the stems off if you keep them whole.
• Stir the vinegar, water, and salt in large pot; let it just come to a boil.
• Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
• Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
• Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.

SWEET DILLY BEANS AND CARROTS

Steps:

• If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
• Pare carrots and cut into sticks that are about the size of the beans.
• Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
• Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
• Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
• Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
• Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
• Remove to cool.

DILLED CARROTS

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

CARROTS WITH DILL

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.