Pickled Carrots

(makes 8 pint jars)

2 c sugar, honey or maple syrup
2 c white distilled vinegar
2 c water
2 tsp allspice berries
2 tsp whole cloves
2 tbsp lavender
4 sprigs fresh rosemary
2 tbsp fresh ginger, sliced
24 allspice berries
24 whole cloves
2 tsp pickling salt
4 lbs short carrots
4 tsp mustard seed
8 tsp lavender
8 sprigs of fresh rosemary

1.  Prepare carrots.  Trim carrot tops, peel carrots, cut into carrot sticks 4 inches long.
2.  Shock the carrots in iced water and trim carrot bottoms to 4 inches.
3.  Sterilize 8 pint jars and lids; wide mouth jars work best for this application.
4.  Place 3 allspice berries, 3 whole cloves, 1 tsp lavender and one sprig of rosemary into each jar. Pack jars with carrots, standing on end, leaving 1/2 inch head room.
5.  In a non-reactive pot combine vinegar, water, sugar/honey/syrup, 1 tsp allspice berries, 1 tsp whole cloves, 3 tbsp lavender, fresh ginger and rosemary sprigs and salt.  Bring to a boil.  Strain out whole spices from pickling liquid and cool to room temperature.  Pour cooled pickling liquid.
6.  Wipe down jar rims and add lids.  Process 30 minutes in boiling water bath.

11 thoughts on “Pickled Carrots

  1. Rachel, do you have any refrigerator pickle recipes? I am a fiend for ’em! I’m a little scared of canning but anything I can keep in the fridge for several months? Thanks in advance. (Especially beets. Love sweet pickled beets.)

    Liked by 1 person

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