One of my summer and fall pleasures is “putting food by” in jars. Fruits and vegetables, so fresh and abundant in the summer and early fall become marvellous treats in the months with less fresh local produce.

Dilled carrots are a family favourite and one of my annual preserves! Fresh garlic, dill and freshly dug carrots are preserved in a light vinegar brine. Crunchy and flavourful! Mmmm….

Dilled Carrots

6 bunches fresh carrots
2 cups vinegar
6 cups water
2/3 cup pickling salt
1/4 tsp cream of tartar
big bunch of dill
head of fresh garlic

Slice the carrots into sticks according to the size of jars, leaving an inch of head room between top of the carrots and jar lids. Prepare the garlic, cutting into slivers, and the dill, by stripping dill leaves from the stems.
Mix the vinegar, water, salt and cream of tartar and stir till the salt is well dissolved, heating gently. Pack the carrots into hot, sterilized pint jars along with a couple of slivers of garlic and sprigs of dill.
Pour hot brine over the carrots, seal, and process in a hot water bath in the canner for 10 minutes.