Today I would like to share a family recipe my mother and grandmother used for many years as their pickle recipe. My mom’s pickled carrots were famous back in the day, I would have friends over and they would finish a whole jar in one sitting. The pickled carrots were in constant demand, I don’t know how my mom kept up. The dills were just as amazing, and the recipe is the same for both, so I end up doing a batch of both at the same time.
Pickles and Pickled Carrots
First things first, you have to soak your cucumbers and carrots overnight to ensure a nice crunchy pickle.
I also recommend using homegrown ingredients (go to the farmer’s market if you have to), it just makes for a way better pickle! I am just lucky to have a garden, parents that grow garlic and the best farmer’s market around. It can be difficult timing your pickling cucumbers and dill, so they are ready at the same time so some years I rely on the market. This was the first year I managed to time them out perfectly!
I usually just use what I have, so I am not going to put a set amount of either. You can make more or less brine to accommodate the amount of cucumbers and carrots you have and how many jars you have.
What you will need:
Pickling Cucumbers and/or carrots (carrots cut into smaller-bite sized pieces)
Canning Jars (as many as you think you will need, this is an art I am finding. I usually grab too many to be sure)
First you want to sterilize your jars (I usually just wash them, but if you want to be sure put them in boiling water for a few minutes).
Fill the bottom of your jars with a couple cloves of garlic per jar, then carrots /cukes, dill, carrots/cukes and so on. Layer these ingredients.
Pour water in each jar, and dump to measure how much brine you are going to need.
Mix 4 cups of water to 2 cups of vinegar, with 5 tbsp of salt. (amount all depends on how much brine you need, just remember the 2-1 ratio and as for the salt you will have to do some math to figure that one out, I find it doesn’t have to be exact though so I usually guess). Bring to a boil.
This is when I arrange my jars with the lids right next to them to ensure quick sealing.
Also have a little boiling water on hand ready to go in case you need to top up a jar a little.
Fill each jar with a little brine at a time to prevent cracking until they are full, be sure to leave a 1/4 inch from the top.
Put the lids on and close right away, the jars will eventually seal themselves. (you may be startled by the pop pop noises they make)
Allow 4-6 weeks to sit and then they will be ready to enjoy!
There is no need to process these pickles, I never have and have never had any problems!
**If you want to, you can also add a Bay leaf in each jar to make a more kosher pickle.