Spicy, or not, Dill Pickled Carrots

Prepare jars and lids by washing in hot soapy water and then place on silicone mat lined baking sheet in oven at 225f until ready to use.

Fill water bath canner enough to cover jars and begin to heat.

In a large pot, add brine ingredients – bring to a boil, then reduce heat to a simmer.

Meanwhile, slice carrots to desired size and prep ingredients for jars.

Remove jars from oven and add spices, stuff with carrots, while hot, and fill with brine leaving 1/2″ headspace. Wipe the rim of each jar before sealing with a hot lid. Screw bands on finger tight – I usually spin them until the jar starts to turn with the lid, then back off 1/8 or so of a turn.

Carefully, using jar lifters, place filled jars into the boiling water bath canner and wait until the water bath returns to a boil before starting a 15-minute timer.

Remove from water bath canner and cool untouched for 24 hours before moving to a cool, dark storage spot.

Store for 3-4 weeks before sampling!