First, learn how to pickle and clean out jars to prepare for these carrots. It is simple to do, but there is an appropriate way of doing things. Next, collect all that is needed for a dilly carrot. Get a large pot, a slotted spoon, a colander and scale, a canning pot, a jar and lid lifter, a cutting board, a chef’s knife, a peeler, various spoons, a saucepan, and two differently sized jars that are clean. Then, collect the ingredients for the carrots – 1 ¾ lbs. of carrots, 1 1/3 cups of water and white wine vinegar each, 1 tsp of salt, 2 tsp of dill seed, 1 tsp of black peppercorns, and 4 cloves of garlic.

Next, it is time to prep the carrots. Fill the large pot halfway with water and let it boil. As it does so, cut the carrot ends off and peel them. Cut the carrots into thinned sticks and stick it in a pint-sized jar. Do the same to have it fit in the bigger jar; cut enough carrots to fill in both jars tightly with no extra room. With the water boiled, place a colander on a towel and get the slotted spoon. Lighten the carrots that will be canned for a 1.5 minutes and the refrigerated carrots for 3 minutes in the water.

Remove the carrots and place cold water over them to cool off. Then, pack the carrots in the jars with the dill, peppercorns, and garlic cloves. Go back to the stove and will the saucepan with water, vinegar and kosher salt and boil. Once it does, put it off to the side to let it cool down. Use the homemade brine to fill up the jar short of the brim, put the top on, and boil the cans for 10 minutes. Afterwards, store them.

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