Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Dilly Carrots Recipe –
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Dilly Carrots Recipe – Canning Carrots — Mrs. Wages
Ingredients
- 3 lbs carrots, trimmed to fit your jars
- 1 1/2 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
- 1 1/2 cups water
- 1 Tbsp Mrs. Wages® Pickling & Canning Salt
- 3 tsp dill seed, divided
- 3/4 tsp black peppercorns, divided
- 3 cloves garlic
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- To start this canned carrots recipe bring a small pot of water to a boil in which to blanch the carrots. Prepare 3 pint jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound. Peel carrots and trim to fit jars. Cut into thin sticks.
- When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles. When time is up, remove carrots from water and run under cold water to stop cooking.
- Combine vinegar, water and salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of the jar or jars. Pack carrots sticks upright in jars. Pour the boiling brine over the carrots, leaving 1/2 inch headspace. Tap the jars gently to remove air bubbles.
- Wipe the rims and apply the lids and rings. If you're canning the pickles, process them for 15 minutes in a boiling water bath. When time is up, remove jars from canner and let cool. Sealed jars can be stored in a cool, dark place for up to one year.
- Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
- Processing: As published by Mrs. Wages: "process them for 15 minutes" (boiling water bath canner) - 15 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
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Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.