Recipe: Sweet Pickled Carrots (canning recipe)

Sweet Pickled Carrots

Preparation Time: Approximately 1 Hour
Cooking Time: approximately 10 minutes,
Processing time: 30 minutes

Makes: Approx. 7 half-pints

2 pounds carrots
1-1/2 cups water
1-1/2 cups white vinegar (5% acidity)
1 cup sugar
3 tablespoons Morton Canning & Pickling Salt
4 teaspoons mustard seed
2 teaspoons celery seed
14 whole cloves
4 sticks cinnamon

Peel carrots; trim ends. Rinse under cool running water. Cut carrots into sticks 2-3/4 inches long and 1/4 to 1/2 inch thick. Slice any remaining carrot pieces 1/4 inch thick.

In saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 3 minutes. Pack carrot sticks on end into sterilized half-pint jars. Fill jars with remaining carrot slices. To each jar of carrots add: 1/2 teaspoon mustard seed, 1/4 teaspoon celery seed, 2 whole cloves and a half stick of cinnamon (1 to 1-1/2 inches long). Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 30 minutes in a boiling water bath.

NOTE: Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 35 minutes; above 6000 feet, process for 40 minutes.