Carrots in Honey and Vinegar

Recipe by JenSmith
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the carrots and trim their green tops, leaving 3 inches, if desired. Remove the root end (the tip). Blanch the carrots in boiling water for 2 minutes, then immediately plunge into ice water. Drain well.
  • Combine the vinegar, water, honey, salt, and pepper in a nonreactive (stainless steel) saucepan and boil until the honey has dissolved.
  • Evenly divide the carrots into hot, clean jars, wedging the carrots and stacking some upside down.
  • Fill the jars with the hot liquid, leaving 1/2 inch of headspace.
  • Add 2 sprigs of dill to each jar. (You can add the dill before the carrots if you want to see it in the finished product.) Cap and seal.
  • Process for 30 minutes in a boiling-water-bath canner. Let the flavors marry for 2 weeks before using. Adjust for altitude if necessary.
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