Mustard-Seed Pickled Carrots

Gather

Ingredients

• 2¾ lb peeled carrots (about 3½ lb purchased)
• 5½ cups white vinegar (5%)
• 1 cup water
• 2 cups sugar
• 2 tsp canning salt
• 8 tsp mustard seed
• 4 tsp celery seed

Preserve

Instructions

1. 01

   Cut carrots into ½-inch pieces. Boil vinegar, water, sugar, and salt 3 minutes; add carrots and simmer until half-cooked, about 10 minutes.

2. 02

   Put 2 tsp mustard seed and 1 tsp celery seed in each pint. Fill carrots to 1-inch from top; add liquid leaving ½-inch headspace.

3. 03

   In a boiling-water canner, process pints 15 minutes.
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