These colourful pickles make a great addition to a sandwich or next to a cheese board.
6 lbs (2.7 kg) carrots
4 1/2 cups (1.125 L) each distilled white vinegar and water
3 Tbsp (45 mL) kosher salt
1 Tbsp (15 mL) yellow or black mustard seed
1 Tbsp (15 mL) coriander seed
1 1/2 tsp (7 mL) ground ginger
1 bunch fresh dill
6 red Thai chilies
12 garlic cloves, peeled and cut in half if large
Prepare all equipment for the hot water canning process.
Wash, peel, and cut carrots into about 1/2 in (1.25 cm) thick sticks that are about 1 in (2.5 cm) shorter than the height of the canning jars.
In large pot, combine vinegar, water, and salt. Stirring occasionally to dissolve salt, bring to a boil over high heat.
Meanwhile, lay clean kitchen towel on work surface. Place hot, sterilized jars on towel. To each add 1/2 tsp (2 mL) mustard seed and coriander seed, 1/4 tsp (1 mL) ground ginger, 2 or 3 sprigs of dill, 1 chili, and 2 garlic cloves. Pack carrots snugly into jars. Ladle hot brine into jars leaving 1/2 in (1.25 cm) of head space from rim of jars.
Seal and process jars using the water bath canning method for 7 minutes. Remove jars with canning tongs and set on cooling rack or clean towel. Leave jars to cool, undisturbed, for 12 to 24 hours.
Check seal and store in a cool, dark place for up to 1 year. Wait at least 2 weeks before opening.
Makes 5 or 6 - 2 cup (500 mL) jars.
Each 1/4 cup (60 mL) serving contains: 57 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 13 g total carbohydrates (6 g sugars, 4 g fibre); 210 mg sodium
source: "The Art of Canning", alive #371, September 2013
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