Homemade Pickled Carrots
Cut carrots into quarter sticks, or thinner if using large carrots.
Cook for 90 seconds in boiling water, then place in a water bath or rinse with cold water to stop cooking.
Divide garlic and spices among hot jars, then pack carrots in tightly.
Pour in hot mixture of water, vinegar, and pickling salt, leaving space at the top.
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.
Let sit for 48 hours before opening to let flavors meld.
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