Recipe: Michelle's Pickled Carrots

Hi sandy here is a recipe for pickled baby carrots. This recipe was taken from "American Country Living, Canning and Preserving".

Michelle's Pickled Carrots
Makes 4-5 pints

4 lbs. baby carrots
2 qts. water
1/2 cup salt
4 cups water
4 cups vinegar
2 cups sugar

In each pint jar:

1/4 tsp. celery seed
3 or 4 peppercorns
1 sprig fresh thyme or 1/2 tsp. dried thyme
1 clove garlic
1/2 inch piece of red pepper
1/4 tsp. mixed pickling spices
2 tsp. olive oil

Scrape and clean carrots. Remove ends. If you do not have baby carrots, cut long carrots into chunks. Put 2 quarts water and salt into a bowl and stir to dissolve salt. Add carrots. Cover carrots and water with ice. Refigerate for 2 hours. Rinse carrots well and drain. Rinse again and drain.

Bring water, vinegar and sugar to a boil. Put spices and oil into each pint jar. Fill jars with carrots and then with boiling liquid to within 1/2 inch of the top. Release air bubbles, clean rims and seal. Process in a water bath canner for 20 minutes.