Ingredients for Carrots In Honey And Vinegar
- Baby Carrots
- White Wine Vinegar
- 1/2 cup water
- 1/2 cup honey
- Pickling Salt
- 1/4 teaspoon black pepper
- Fresh Dill
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How to Make Carrots In Honey And Vinegar
- Scrub 1 pound of carrots thoroughly and trim their green tops, leaving 3 inches if desired.
- Remove the root end of each carrot.
- Blanch the carrots in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process.
- Drain the carrots completely.
- In a nonreactive saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/2 cup honey, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil until the honey is fully dissolved.
- Evenly divide the carrots into two hot, clean pint jars or one hot, clean quart jar (wide-mouth jars recommended for easier packing). Wedge the carrots in, stacking some upside down to maximize space.
- Carefully fill the jars with the hot liquid, leaving 1/2 inch of headspace at the top.
- Add 2 sprigs of fresh dill to each jar.
- Cap and seal the jars tightly.
- Process in a boiling-water bath canner for 30 minutes. Adjust processing time for altitude if necessary.
- Let the jars cool completely. Once cool, check seals to ensure they've processed correctly. You should hear a “pop” sound when sealed properly.
- Allow the flavors to meld for at least 2 weeks before enjoying your delicious homemade preserved carrots.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
134g
Fat
0g
Carbs
13g
