Preserving recipe
Sweet-and-Sour Pickled Carrots with Mustard and Celery Seed
Crisp carrot slices in a sweet-and-sour vinegar brine with mustard and celery seed. This tested boiling-water canning recipe makes about 4 x 500 ml jars.
35 min.
28 min.
-
4
Medium
Ingredients
- 1.25 kg peeled carrots
- 1.30 litres white distilled vinegar, 5% acidity
- 240 ml water
- 400 g sugar
- 2 tsp canning salt
- 8 tsp mustard seed
- 4 tsp celery seed
Method
2. Wash carrots thoroughly, peel, wash again and cut into slices about 1.3 cm thick.
3. Combine vinegar, water, sugar and canning salt in a large pot, bring to the boil and boil gently for 3 minutes.
4. Add carrots, return to the boil, reduce the heat and simmer for about 10 minutes until half-cooked.
5. Put 2 tsp mustard seed and 1 tsp celery seed into each hot 500 ml jar.
6. Fill with hot carrots. Leave about 2.5 cm headspace for the carrots, then cover with hot pickling liquid and adjust the final headspace to 1.3 cm.
7. Remove air bubbles, wipe jar rims and apply lids according to the manufacturer's directions.
8. Process in a boiling-water canner: 15 minutes up to 305 m elevation, 20 minutes from 306 to 1,829 m, and 25 minutes above 1,829 m.
9. Remove jars and cool undisturbed for 12 to 24 hours, then check the seals.
10. For best flavour, allow the jars to stand for 3 to 5 days before opening.
Storage
Store correctly sealed, unopened jars without screw bands in a cool, dark, dry place, ideally at about 10 to 21 °C. Refrigerate after opening.
Shelf life
For best quality, use within 12 months.
Safety note
Use only white distilled vinegar with at least 5% acidity and do not alter the vinegar-to-water ratio. Adjust processing time for elevation. Discard without tasting any jar with a loose or bulging lid, leakage, mould, unusual odour, foaming or other signs of spoilage.