This pickling recipe can work for cucumber pickles, or anything else you might want to pickle! It is a base that you can add to with other seasonings such as mustard seeds (a Polish classic), allspice, chili peppers, or many other things. This recipe is all brine, no vinegar!!!
- 6–7 medium carrots, washed with skin on
- 4 cups water
- 31⁄2 tbsp coarse salt or 21⁄2 tbsp regular salt
- 10 peppercorns
- 6 garlic cloves, peeled
- 6 bay leaves
- 2oz horseradish root, cut into chunks
- small handful of dill stems or fronds (or 1/2 tsp dill seeds)
Sterilize 2 16oz canning jars or 1 32oz jar.
Slice carrots thinly at an 45 degree angle.
Boil water with salt until salt dissolves. Evenly distribute peppercorn, garlic, bay leaves, and horseradish among the canning jars. Add carrot slices to the jars, packing tightly if necessary. Pour the hot liquid over the carrots until fully covered.
Loosely tighten lid on jars and let them sit on the counter for three days. After three days taste. If you want a more brined flavor, let it sit up to three more days. Refrigerate after that.