Homemade  Pickled  Carrots

Prep carrots

1

Cut carrots into quarter sticks, or thinner if using large carrots.

Blanch carrots

2

Cook for 90 seconds in boiling water, then place in a water bath or rinse with cold water to stop cooking.

Prep jars

3

Divide garlic and spices among hot jars, then pack carrots in tightly.

Add liquid

4

Pour in hot mixture of water, vinegar, and pickling salt, leaving space at the top.

Process

5

Add lids and bands, then boil in a water bath canner for 10 minutes, or let cool to room temp if not canning, then store in fridge.

Enjoy!

6

Let sit for 48 hours before opening to let flavors meld.

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