Canning recipe
Pickled carrots with mustard and celery seed
Crisp, tangy carrots for the pantry, seasoned with mustard and celery seed and safely preserved in a boiling-water canner.
25 min.
25 min.
8
4
Easy
Ingredients
1300 ml white distilled vinegar with 5% acidity
240 ml water
400 g sugar
12 g canning salt
16 g mustard seed
8 g celery seed
Preparation
2. Combine vinegar, water, sugar and canning salt in a large pan, bring to the boil and boil gently for 3 minutes.
3. Add carrots, return to the boil, reduce heat and simmer for about 10 minutes until half-cooked.
4. Divide mustard and celery seed among 4 hot jars of about 470 ml. Pack in hot carrots. Initially leave about 25 mm headspace above the carrots, then cover with hot pickling liquid and adjust the final headspace to 13 mm. Remove air bubbles, clean rims and close.
5. Process in a boiling-water canner: 15 minutes up to 305 m, 20 minutes at 306–1829 m and 25 minutes above 1829 m. Start timing only when the water has returned to a vigorous boil.
6. Remove jars, cool undisturbed for 12–24 hours and check seals. Allow 3–5 days before eating for better flavour development.
Storage
Store unopened, properly sealed jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use only vinegar clearly labelled as 5% acidity. Do not change the proportions of vinegar, water and carrots and do not dilute the vinegar. Adjust processing time for altitude. Never taste jars with a failed or bulging lid, leakage, mould, unusual odour or other signs of spoilage; discard completely.