PICKLED CARROTS

YIELD: AROUND 8 CUPS
 
INGREDIENTS:
1.5kg (3.3lbs) carrots
5 1/2 cups white vinegar
1 cup water
2 cups sugar (optional)
2 teaspoons pickling salt
8 tablespoons diced onion (optional)
8 teaspoons yellow mustard seeds
4 teaspoons celery seeds
    
METHOD:

1. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
2. Wash carrots and drain. Peel, wash and drain. Slice into 1cm-thick pieces. Regular carrots can be cut into rounds, sticks or cut into shapes. Baby carrots can be left whole if desired.
3. Combine vinegar, water and sugar in a pan. Bring to a boil and then add the prepared carrots. Simmer for around 10 minutes or until carrots are half cooked.
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
5. Into each 2-cup-capacity jar, add: 1/4 teaspoon pickling salt, 2 tablespoons diced onion (if adding), 2 teaspoons yellow mustard seeds and 1 teaspoon celery seeds
6. Pack jars with hot carrots, filling to 2.5cm from the rim. Add hot marinade to 1cm from the rim. Remove bubbles, check headspace is correct, and wipe rims with damp paper towel then seal. 
7. Process in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
8. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

    
FLAVOUR IDEAS:

• Try cumin seeds instead of the mustard/celery seed mix – add ¼ teaspoon per 250ml jar
• Or try adding whole black peppercorns or perhaps some fresh chilli!
• Dilly Carrots: add fresh dill or dill seed (1/2 teaspoon) into each jar with a garlic clove and 1 teaspoon yellow mustard seeds.