This recipe has not been tested in the ATCO Blue Flame Kitchen. It is an adaptation of Dilled Carrots, Bernardin Ltd.

5 lb (2.5 kg) carrots
6 cups (1.5 L) vinegar
2 cups (500 mL) water
1/2 cup (125 mL) pickling salt
7 clove garlic
14 heads fresh dill
3 1/2 tsp (17 mL) red pepper flakes, optional

Peel carrots and cut into 3/4 inch (2 cm) thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid, combine vinegar, water and salt in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 1 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes. Pack carrot sticks into jars and place a second head of dill on top. Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes in a boiling water bath. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time. Makes 7 pints (500 mL) jars.

Last updated on June 14, 2019