Thank You

Thank you for coming to our wedding. We hope you enjoy the carrots, which we pickled on August 27 with Wendy’s mom Helen.

Pickled Carrots

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.

One thought on “Thank You

  1. Very cool… Used the bar code scanner to get here, ingenious!

    Had a great time at the wedding, was awesome to be able to be there with you both on the big day!

    Now, time to eat some carrots.

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