One might wonder why I chose to pickle carrots when cukes are at their peak season right now. That’s a fair question.
Back in March, I attended a canning & preserving workshop facilitated by the Everdale Organic Farm and the Toronto Green Community. Discussing the workshop with a friend, she told me she had fond memories of her aunt pickling every summer and making a jar of pickled carrots especially for her.
To practice my new skills, she happily agreed to play guinea pig for my first canning project. And sadly, I just got around to doing it a couple of weeks ago. Rest assured that cukes are next!
Pickled Dill Carrots
Preheat oven at 225 F. Bring your water-filled canner (or large, deep pot) to a simmer (I use a deep pot in which I placed a homemade rack – see below). Place your empty jars without lids in hot water.
Remove the jars from the canner (you can use new plastic rubber gloves or jar lifter), and place into the preheated oven to be filled one by one. Bring the water in canner to a boil.
One at a time, take a jar from the oven and place 1 tsp of dill and 1 garlic clove in it. Fill tightly with carrot sticks.
With the help of the magnetic stick, place lids on jars. Screw bands onto jars, but only fingertip tight. Place all jars back in the pot of boiling water for 10 minutes. You should be able to see the air bubbles come out of the jars.
After 10 minutes, remove the jars from the canner and let stand. You should hear the lids “pop” as they seal. Double check the lids after 24 hours and refrigerate any that has not sealed properly, to be eaten first.
Wait a couple of weeks for the flavours to develop, et voilà! Enjoy within a year.