A taste of Minnesota. I hear my accent coming out even as I type those words. :)
That makes two things I didn't have when I moved to Minnesota. An accent. And a recipe for dilly carrots. I'd never even heard of dilly carrots before moving to the Northern Minnesota town of Bemidji.
It seemed I was late to the party, because everyone and their grandmother had a recipe and each was better than the others.
After tasting my fair share of them, I'd have to say, this is my favorite. So here you go! Don't be left out of the next potluck discussion by bringing your own dilly carrots!
Ingredients Per Pint-
-3/4 lb carrots (To save time I've been known to use the baby carrots from the store. But get creative in how you slice the big ones. It can be your 'claim to fame.')
-1 slice of onion
-1 tsp dill
-1 clove garlic (smashed)
-3/4 cup vinegar
Brine:
-1/2 cup water
-1/2 tsp canning salt
-1 T sugar
Directions:
Refrigerator Pickles
Prepare the carrots by peeling, then slicing into a shape you like.
Place spices on the bottom of the jar and pack carrots in on top of the spices. Leave an inch headspace from the top of the jar.
Prepare the brine by bringing the vinegar, water, salt, and sugar to boil on the stove. Pour the boiling brine over the carrots in the jars, maintaining that 1 inch headspace.
Seal and store in the refrigerator.
They'll be ready in 24-48 hours and should keep for 3-4 weeks in the refrigerator.
Canning Dilly Carrots
Prepare a water bath canner before beginning and bring it up to a simmer for hot pack canning.
Prepare carrots by peeling, then slicing into a shape you like.
Prepare bring by bringing the vinegar, water, salt, and sugar to a boil on the stove. Add spices, carrots, onion in to the boiling brine on the stove.
Simmer for 10 minutes, until the carrots are about half cooked.
Pack the hot carrots/onions into prepared canning jars. Leaving a one inch headspace.
Pour the hot brine over the carrots in the jar, leaving the 1 inch headspace.
Wipe the rims of the jars.
Seal and place in prepared water bath canner.
Process in a water bath canner for 15 minutes, adjusting for altitude.
After processing, remove jars. Allow to cool completely on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use.
Make sure to come back and let me know how they are! Plus any variations you try :)
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