The Atlanta Journal-Constitution
PRESERVING NOW’S DILLY CARROTS
These addictive pickles are easy to make and are so good you’ll find yourself eating them right out of the jar. It’s a quick pickle so be sure to keep these refrigerated. If you want to make them shelf stable, follow the hot water processing method in the Vidalia Onion Relish.
You can cut your carrots into any size or shape you like. Spears are great with sandwiches and as a garnish for a Bloody or Virgin Mary. You can use pre-cut baby carrots or make pickled carrot coins. Those would look pretty on an antipasto platter or in a salad.
Pick the jar you use to match the shape of your carrots. Widemouth jars are easier to pack and to retrieve your pickles from, but coins or baby carrots could go into a wide-mouth or regular canning jar. 2 pounds carrots 4 cloves garlic, optional 2 teaspoons red pepper flakes,
optional 8 sprigs fresh dill 3 cups white or apple cider
vinegar (5%) 2 tablespoons pickling salt or
kosher salt 2 tablespoons lemon juice
(bottled or fresh). 4 tablespoons yellow mustard
seeds
Wash four pint jars, lids and rings in hot water and place upside down on a clean dish towel until ready to fill.
Cut carrots into the shape you want (see notes above). If making spears, be sure carrots will fit into jar with one inch of clear space above them.
Put a clove of garlic and 1/2 teaspoon red pepper flakes (if using) in the bottom of each jar. Press a sprig of dill against one side of the jar, then pack halfway with carrots. Put a sprig of dill on the other side and finish packing with carrots. Set jars aside.
In a large saucepan, combine vinegar, salt and lemon juice. Bring just to a boil. Pour hot vinegar mixture into jars, leaving 1 inch of space at the top of the jar. Add 1 tablespoon mustard seeds to each jar. Wipe jar rims, put on lids and bands. Let stand 12 hours on level surface. Once cool, refrigerate jars and use within 2-3 weeks. Makes: 4 pints − Adapted from a recipe by Lyn Deardorff of Preserving Now. Per 1/4-cup serving: 18 calories (percent of calories from fat, 2), trace protein, 4 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 219 milligrams sodium.