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Prep Time: About 1 hour
Chill Time: 40 minutes (including 30 min. processing in water
bath)
Servings: 1.27 L (7 half pints)
1 kg (2 lbs) carrots
440 mL (1-3/4 cups) water
375 mL (1-1/2 cups) white vinegar (5% acidity)
250 mL (1 cup) sugar
45 mL (3 tbsp) Windsor Coarse Salt®
20 mL (4 tsp) mustard seed
10 mL (2 tsp) celery seed
14 whole cloves
4 sticks cinnamon
Preparation
Peel carrots; trim ends. Rinse under cool
running water. Cut carrots into sticks 7 cm (2-3/4 inches) long
and 0.6 – 1.27 cm (1/4 to 1/2 inch) thick. Slice any remaining
carrot pieces 0.6 cm (1/4 inch) thick.
Cooking
In saucepan, combine water, vinegar, sugar,
and salt. Bring to a boil, stirring until sugar dissolves. Reduce
heat and simmer for 3 minutes. Pack carrot sticks on end into
sterilized half-pint jars. Fill jars with remaining carrot slices.
To each jar of carrots add: 2.5mL (1/2 tsp) mustard seed, 1 mL
(1/4 tsp) celery seed, 2 whole cloves and a half stick of cinnamon.
Fill jars with hot brine, leaving 1.27 cm ( 1/2 inch) headspace.
Remove air bubbles using a non-metal spatula. Wipe rims of jars
and adjust lids. Process for 30 minutes in a boiling water bath.
NOTE: Processing time above is for less than 300 m (1,000 ft).
For altitudes of 300 – 1,830 m (1,000-6,000 ft), process
35 minutes; above 1,830 m (6,000 ft), process for 40 minutes.
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