Pickled Carrots With Onion and Garlic

Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good.

• Ready In: 1 hr 45 mins
• Serves: 32
• Yields: 8 8 ounce jars

Ingredients

• 5  cups white distilled vinegar (5% acidity)
• 1  cup water
• 2  cups sugar
• 2  teaspoons canning salt
• 7  garlic cloves
• 2  tablespoons  chopped fresh dill
• 10  peppercorns
• 2  lbs carrots, peeled and sliced
• 1  onion, peeled and sliced
• 8  teaspoons mustard seeds
• 4  teaspoons celery seeds

Directions

1. Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
2. Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
3. Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
4. Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
5. Place in a hot water bath for 15 minutes 0-1000 ft.
6. 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
7. Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.