Ingredients:
2 3/4 pounds peeled carrots
5 1/2 cups white distilled vinegar
1 cup water
2 cups sugar
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed
Directions:
Wash and rinse your canning jars. Sterilize and keep hot until ready to use.
Wash and peel carrots. Wash again after peeling and cut into rounds about 1/2 inch thick.
Combine vinegar, water, sugar and canning salt in an 8-quart stockpot or Dutch oven. Bring to boil and gently boil for 3 minutes. Add carrots and bring back to boil. Reduce heat and simmer until the carrots are half cooked about 10 minutes.
Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each pint jar.
Fill the hot jars with hot carrots, leaving 1-inch headspace. Cover with the hot pickling liquid and leave 1/2 inch headspace. Seal the jars.
Process in a boiling-water canner according to the table below. Allow jars to cool, undisturbed for 12 to 24 hours and then check the seal.
For best flavor development, allow to sit for three to five days before eating.
Pack Style |
Jar Size |
0-1,000 ft. Altitude |
1,001-6,000 ft. Altitude |
Above 6,000 ft. Altitude |
Hot |
Pints |
15 minutes |
20 minutes |
25 minutes |