Tuesday, August 21, 2012
"How are the carrots this year?"
Every year, my father-in-law asks this eagerly, and for the past couple of years I've had to disappoint him. The carrot crop has either been thin or extremely late, which has meant that I didn't have high quality carrots to make his favorite recipe, dilly carrots.
This is a creation of mine born of a little experimentation, and it is a great thing to do with extra carrots, especially the sweet round Ox Hearts I am growing this year. It is a nice alternative to freezing carrots, especially if you like to snack on them year round.
(Note: this recipe makes two pints of canning syrup, which you won't need if you have two pints of carrots. I tend to make too much because I like to pack my carrots loosely in the jar.)
2 c. cider vinegar
2 c. sugar
1 head of fresh dill per jar (substitute 1/2 to 1 t. dill seed if your dill weed has finished for the season)
1/8 t. cloves
1 t. celery seed
2 pts. carrot rounds or sticks
Pack carrots and dill raw in sterilized jars. Bring remaining ingredients to a boil, and fill jars. Wipe threads and seal. Process in water bath canner for 25 minutes.
Fast: As far as a carrot preservation mode, this is faster than pressure canning and slower than blanching and freezing.
Cheap: Normally, I compare things to their retail prices, but I have never seen pickled carrots on the store shelves. Suffice to say, if you grow your own carrots and dill, the rest is pretty cheap.
Good: I think my father-in-law would agree, these are pretty yummy!
Posted by Jennifer Lorenzetti at 8:12 AM