Pickled Carrots

Nick and I got married. As wedding favours, I made the pickled carrots my grandma has been making us since we were little. This was my first time pickling anything, and luckily no one died of botulism and I even got a few requests for the recipe. So here it is.

Pickled Carrots
(ingredients are per 1 pint jar of carrots)

2 garlic cloves, chopped
fresh dill, 2 sprigs
1 Tbsp pickling salt
1 tsp pickling spice
small carrots (from the garden are best) - enough to fit in the jar snugly 
1/4 cup boiling white vinegar
boiling water

In jar, place garlic, dill, salt, and spice. Fit in carrots.

Place boiling vinegar over carrots. Top with boiling water, up until the neck of the jar. Place on the lid. Within 24 hours, as the jar cools, the lid should seal firmly (you'll likely hear the "pop" sound when it does). If not, you can just put it in the fridge and it should seal.

The carrots should sit in the jars for at least 6 weeks before you munch on them (and are best eaten within the year).