Pickled Carrots Canning Recipe | The Canning Diva

Ingredients

• 6 cups white vinegar
• 2 cups water
• ½ cup pickling or canning salt
• 7 cloves of garlic
• 7 heads of dill or ½ tsp of dill seeds per jar
• 3 ½ tsp red pepper flakes (optional – I like to make half the jars spicy and the other simply dilled)
• 5 lbs baby carrots; you may also use regular sized carrots, ends removed, peeled and cut into 2” long sticks