How to can Spicy Pickled Carrots

I am all about simplifying my life, so I searched the internet high and low for instructions on how to cold-pack carrots. All I found was hot-pack and refrigerated recipes. Finally I caught my break at the grocery store where a kind lady told me just how to do it. (One of the many perks of living in a small town is the friendly grocery store visits!!)

What you will need:
3 lbs of Carrots
4 Jalapeños
4 teaspoons Dill
4 teaspoon Mustard seeds
2 Tablespoons Dry minced garlic
1/3 cup Canning Salt
3 cups White Vinegar
3 cups Water

Boiling Water Canner or Large Stock Pot
4-6 quart pot
7 pint canning jars, lids and bands

Fill your canner/stock pot with water and bring to a boil. Let the jars boil for at least a minute to sanitize. You can skip this step if you want to sanitize them in your dishwasher.

Peel carrots and slice into sticks. Rinse them in a large bowl of water and leave them sitting in water until ready to use.

Cut jalapeños into quarter strips leaving the seeds in them. Set aside.

In your 6 quart pot bring the vinegar, water and salt to a boil.

Mix your three spices in a little cup.

Fill your hot sanitized jars with carrots and 1-3 strips of jalapeño. Add 2 teaspoons of the spice mix to each jar and fill with the hot liquid. Be sure to leave 1/2 - 1 inch headspace in each jar. Place a clean lid on each jar and screw the bands on.

Put the jars in your hot water bath and bring to a boil- make sure they are covered in at least one inch of water above the lid. Boil for 15 minutes (if you are below 3000 feet boil for 10 minutes).

Remove from hot water and cool on a towel in a draft free area. Make sure the seal button has depressed on each jar before storing.

FYI: I always reuse my lids if the rubber seal looks good and the metal isn't bent. I just learned that I shouldn't do that...although I probably still will for some things... just be aware. :o)