Canning 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 pint jars.
35 min.
28 min.
-
4
Medium
Ingredients
- 2 3/4 lb peeled carrots
- 5 1/2 cups white distilled vinegar, 5% acidity
- 1 cup water
- 2 cups sugar
- 2 tsp canning salt
- 8 tsp mustard seed
- 4 tsp celery seed
Preparation
2. Wash carrots thoroughly, peel, wash again, and cut into slices about 1/2 inch thick.
3. Combine vinegar, water, sugar, and canning salt in a large pot, bring to a boil, and boil gently for 3 minutes.
4. Add carrots, return to a boil, reduce heat, and simmer about 10 minutes until half-cooked.
5. Put 2 tsp mustard seed and 1 tsp celery seed into each hot pint jar.
6. Fill with hot carrots. Leave about 1 inch headspace for the carrots, then cover with hot pickling liquid and adjust final headspace to 1/2 inch.
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 at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, and 25 minutes above 6,000 ft.
9. Remove jars and cool undisturbed for 12 to 24 hours, then check seals.
10. For best flavor, let the jars stand 3 to 5 days before opening.
Storage
Store properly sealed, unopened jars without screw bands in a cool, dark, dry place, ideally around 50 to 70 °F. 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 change the vinegar-to-water ratio. Adjust processing time for elevation. Discard without tasting any jar with a loose or bulging lid, leakage, mold, unusual odor, foaming, or other signs of spoilage.