These are some of my favourites. Many people are surprised to learn that you can pickle carrots. To then learn that they are very spicy is often a second surprise.
Pickled carrots are very straightforward – a picking brine, fresh carrots, dill (we used 1/2 a teaspoon of dill seed) and hot peppers (we used a whopping 3.5 teaspoons). The carrots remain crisp and become a lovely side-dish or can be chopped up and added to a salad. They also match very well with most beer.
This was our 45th batch of preserving this year. I keep thinking we are complete and then mentally commit to “just one more…” We were able to buy orange and white carrots for 99 cents a pound and canned 6 pounds of them (7 2-cup/ 500ml jars).