With fall just around the corner, I am getting the itch to get my canning on! I l-o-v-e growing/picking, preparing and enjoying my very own creations. A couple of my favourites are pickled beets and sweet chili sauce. To kick off the weekend I decided to start with my easiest recipe, dilled carrots. There is minor prepping and no processing of the jars. Truly, very simple. You will need:
Carrots
Fresh Dill
Garlic Cloves
Vinegar
Water
Salt
Jars
I started with one bag of carrots. Peel, cut in half, cut into strips and wash. Place one to two gloves of garlic and a spring of dill into each jar( I did this part after the carrots:). I managed to fill five 500ml jars for this recipe. Then pack your carrots upright into each jar. Next you will bring to a boil 3 cups of vinegar, 3 cups of water and 3 tsp of salt. Once boiled pour brine over carrots in jar leaving about 1/2 space from the top. Seal with your lids and forget about them for about one week and then enjoy!
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