mum and i pulled carrots the other day. its a job that i've always liked. they are fun to pull ...and then you have piles of bright orange amd green! a quick twist of the top and they are ready for the root cellar. we set aside all of the little ones and i made a whole bunch of pickles. seven quarts yesterday and seven today.
12 cups water4 cups vinegar
1 cup pickling salt
1/2 teaspoon cream of tartar
12ish pounds of carrots (3/4 of a 5 gallon bucket)
7 cloves garlic
dills sprigs
dill heads
mix the water, vinegar salt and cream of tartar in a large pot. heat just until the salt has dissolved, set aside. in clean quart jars, place one clove garlic, a few sprigs and one head of dill. fill the jars with carrots and pour in brine. process in a hot water bath for 10 minutes.
≈ Carrot pickles.... or pickled carrots? Or carrots pickled even. Root cellar? I've heard of a boot seller, wine cellar and blue collar - but never a root cellar. ≈
ReplyDeleteI just made some carrot pickles.... well sort of, didn't have any dill (I know, I know, what's the point...EXACTLY!!!!) They aren't that good. So I added some pickle juice, here's hoping!
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