Pickled Carrots

Beans for pickling


Water Bath Canning 


3 pounds
1 teaspoon
cumin seeds (for each jar)
2 teaspoons
brown mustard seeds (for each jar)
6 cups
white vinegar
2 cups
1⁄2 cups
pickling salt


1. Boil vinegar, water, and salt to make brine 

2. Add 1 teaspoon of cumin seeds and 2 teaspoons of mustard seeds to each sanitized, warm jar. Fill with carrots cut to fit jars. 

3. Ladle hot brine into each jar, push down floating carrots. Fill to 1/2 inch head space 

4. Remove any air bubbles. Wipe the rims, and place rings on jars finger tip tight. 

5. Process in waterbath for 10 minutes 

**This is a water bath canning recipe, if you are unfamiliar with water bath canning techniques, sign up for one of our classes