Thank you for coming to our wedding. We hope you enjoy the carrots, which we pickled on August 27 with Wendy’s mom Helen.
Peel and julienne fresh garden carrots, or fresh garden cucumbers. Sterilize jars in boiling water, use a dutch oven for 4-5 minutes. Drop a clove or 2 of garlic in each jar along with pickling dill. Pack each jar with carrots leaving head space of 1 cm. Warm jars in a 200 F oven until heated through. Carrots and jars should be very hot.
½ cup pickling salt
2 cups vinegar, 5% acetic acid
6 cups water
Boil until salt is dissolved.
Pour liquid over hot carrots or cucumbers leaving head space of ½ cm.
Boil lids for 5 minutes with rings.
Twist on lids and wait until you hear the pop.
Wait two weeks or longer.
We used 5X this recipe for our production run of 80 jars. The carrots are from Rondriso Farms and the garlic is from Sapo Bravo.