2 lbs large carrots (peeled and cut into spears), or whole small carrots
4 garlic cloves (peeled)
4 whole small chili peppers
4 sprigs dill
2 tsp celery seed (1/2 tsp per jar)
2 1/2 cups white distilled vinegar
2 1/2 cups water
1/4 cups coarse salt (Kosher or pickling)

1. Into each clean pint jar, place one clove of garlic, one chili, one sprig of dill, and 1/2 teaspoon celery seed. Then pack carrots vertically into jars (be careful not to handle mouth of jar).

2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Pour hot liquid over vegetables, leaving at least a 1/4-inch head-space. Remove air bubbles.

3. Place lid over mouth of jar, screw on cap, and then process jars in a hot water bath for 10 minutes (longer for elevations over 1,000 ft).

4. Allow jars to cool, and store in a dark cupboard for at least three weeks before tasting. Once opened, store in refrigerator for up to six months (only using clean utensils when handling).

Makes 4 pints

Equipment List
Apron
Candy thermometer (to check water temperature)
Canner or large soup pot with lid (for processing)
Chef’s knife (to cut ingredients)
Chopstick (to remove air bubbles)
Clean kitchen towels
Cutting board
Food scale (to weigh ingredients)
Jar funnel (to pack jars)
Liquid measuring cups
Pint-size Mason jars (Ball or Kerr)
Rubberized jar tongs (to lift hot jars)
Screw caps and lids
Stainless steel or glass bowls (to store ingredients before packing)
Stainless steel saucepan (for brine)
Vegetable peeler

By Lucy Norris

Photos by Leah Harb

[Read In a Pickle: Home Canning for more instructions on pickling.]