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    Betty's Carrot Pickles


    Source of Recipe


    My own invention.

    Recipe Introduction


    Also delicious using other raw vegetables. Such as:- Zucchini strips, cauliflower florets, yellow (waxed) beans, use your own ideas.

    List of Ingredients




    Raw vegetables, cut in strips or sticks - length to fit a pint (500ml) sealer leaving 1/2" headspace.
    Brine to fill 7 pints:-
    2-1/2 cups sugar
    5 cups vinegar
    3-1/4 cups water
    2-1/2 teaspoons pickling salt
    2-1/2 cinnamon sticks
    2-1/2 tablespoons mixed pickling spice (wrapped in cheesecloth)

    NOTE:- If you want garlic/dilled pickles place a spring of dill and a clove of garlic (peeled) in each jar. Otherwise the pickles will be plain sweet pickled.

    Recipe



    Place raw carrot sticks in sterilized pint jars.
    Put brine ingredients in a pot, place over heat. Stir until sugar and salt dissolve, bring to a boil. Boil for 5 to 8 minutes, remove cinnamon sticks and spice bag.

    Ladle boiling brine over carrots in the sealers, leave 1/2-inch headspace. Top with lids, which have been boiled for 5 minutes. Screw on rings. Tighten. Place on a cooling rack until sealed and cooled. Store in a cool place and let sit for at least a month before eating.

    Enjoy!

 

 

 

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