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Let's Get Canning: Garlic Dill Pickles/Carrots

This brand new column will feature many well-known preserve recipes.
Sabrina Kraft
Sabrina Kraft
gettyimages-cucumberscarrots
Let's Get Canning: learn to make Garlic Dill Pickles/Carrots! This brand new column will feature many well-known preserve recipes. #letsgetcanningPhoto by Tomekbudujedomek/Moment/Getty Images

SASKATCHEWAN - Many consumers are responding to recent food inflation by preserving their own food, according to a recent Western Producer story featured on SASKTODAY.

We are featuring some preserve recipes, that just might get added to your repertoire.

Garlic Dill Pickles/ Carrots

Ingredients:

Fresh picked cucumbers and/or carrots                      fresh dill seed heads

Fresh ferny dill leaves                                                 2-3 garlic cloves per quart jar (peeled)           

8 ¾ cups water                                                           4 ¼ cups vinegar

1 cup pickling salt                                                       1 tsp alum (opt) (I leave out                                      

Method:

  1. Wash and clean cucumber, carrot and peel garlic cloves.
  2. Into the bottom of each sterilized quart, place one garlic clove and a dill head.
  3. Add medium cucumbers, vertically (about 5-6).
  4. Add some dill leaves and 1 or 2 more garlic clove, then finish filling with smaller cucumbers.
  5. Measure water, salt and vinegar into heavy pot and bring to a boil.
  6. Fill jars almost to the brim, and seal with sterile lids and rings.

 

Notes: You can mix cucumber and carrot together or do them separately.

            Advise: use the small (finger size and smaller) carrots, for best results.

            You can steralise the sealers in a 225F oven for 10-15 min.

            1 batch of brine will usually be enough for 8 quarts of carrots