Pickled Carrot Slices

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!!!

Ingredients:

  • 6–7 medium carrots, washed with skin on
  • 4 cups water
  • 312 tbsp coarse salt or 212 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)

Directions:

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s