Carrots Part Deux, by Colette Pryslak

Colette took the leftover carrots from our first attempt home with her and put them to good use. Here is her first guest appearance as a blogger- hopefully there will be more!

Dilly Carrots

With all the left over carrots we had, something had to be done!

Based on the dill carrot recipe in the Bernardin book and I added a few of my own touches without modifying the acidity.

For the brine:

2 Cups white vinegar + 3 Cups Cider vinegar (because there wasn't enough of 1 kind in the house)

1 2/3 cup water

4 tsp pickling salt

1 2/3 cup granulated sugar

Bring brine to a boil for 5mins.

Meanwhile: I sliced up the carrots as long as the jars and julienned them. I also used up a bag of 'baby' carrots I had in the fridge.

I boiled the carrots in water for 2 mins. (which I don't know if I'd do again as I suspect they may be too soft/not crunchy).

I could have saved a step and boiled my carrots in the brine - but I didn't want the purple carrots to bleed into the others again.

Sterilize the Jars - 250mls.

1 tsp dill seed in each jar

1/4 tsp chili flakes

stuff with the julienned carrots

fill with brine

Can for 10 mins.

Ready in 4 weeks. We will update you on whether they are good.