Dill Pickled Carrots
Refrigerator Pickled Carrots
1-Prepare carrots by peeling, then slicing into: Prepare carrots by peeling, then slicing into a shape of your choice. I’d suggest 1/4 inch circular slices, 1/4 inch sticks, or grated carrots.
2-Place spices into the bottom of a: Place spices into the bottom of a jar and pack carrots in on top of the spices, leaving 1-inch headspace. (See note for Mexican Pickled Carrots.)
3-Prepare a brine by bringing the vinegar,: Prepare a brine by bringing the vinegar, water, salt, and sugar to a boil on the stove. Pour the boiling brine over the carrots in the jars, maintaining a 1-inch headspace. Seal and store in the refrigerator. They’ll be ready to eat in 24 to 48 hours and should keep for 3-4 weeks in the refrigerator.

Canning Pickled Carrots
4-Prepare a water bath canner before beginning: Prepare a water bath canner before beginning and bring it up to a simmer (around 180 degrees F) for hot pack canning.
5-Prepare carrots by peeling, then slicing into: Prepare carrots by peeling, then slicing into a shape of your choice. I’d suggest 1/4 inch circular slices, 1/4 inch sticks, or grated carrots.
6-Prepare a brine by bringing the vinegar,: Prepare a brine by bringing the vinegar, water, salt, and sugar to a boil on the stove. Add spices, carrots, and any other vegetables into the boiling brine on the stove. Simmer for 10 minutes, until the carrots are about half cooked. (5 minutes for grated carrots.)
7-Pack the hot carrots into canning jars: Pack the hot carrots into canning jars and top with boiling brine from the pot, leaving 1-inch headspace.
8-Process in a water bath canner for: Process in a water bath canner for 15 minutes, adjusting for altitude (see notes).
9-After processing, remove jars to cool completely: After processing, remove jars to cool completely on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Sealed jars will keep on the pantry shelf for 18 months. Refrigerate after opening.

Spicy Pickled Carrots
10-Place the spices in the jar, prepare: Place the spices in the jar, prepare the carrots and pack them into the jar. Bring the vinegar, salt, and sugar to a boil, and then pour the boiling brine over the carrots.
11-If canning, simmer the carrots in the: If canning, simmer the carrots in the brine for about 10 minutes before packing hot into canning jars (1-inch headspace) and topping with boiling brine. Process in a water bath canner for 15 minutes, adjusting for altitude.

Mexican Pickled Carrots
12-Peel and slice the carrots, jalapeno, onion,: Peel and slice the carrots, jalapeno, onion, and garlic. Add the vinegar, water, salt, and spices into a saucepan and bring to a boil. Add all vegetables into the seasoned brine and simmer for 10 to 15 minutes. (Go with 10 minutes if canning as they’ll cook further in the jar.)
13-Pack into the jar, leaving 1-inch headspace: Pack into the jar, leaving 1-inch headspace.
14-If canning, simmer for only 10 minutes: If canning, simmer for only 10 minutes before packing into the jar as they’ll cook further in the canner. Process in a water bath canner for 15 minutes, adjusting for altitude.

Asian Pickled Carrots
15-Prepare as with other pickled carrots by: Prepare as with other pickled carrots by peeling and grating carrots. Load spices into jars and top with carrots and other vegetables. Bring the rice vinegar, salt, and sugar to a boil on the stove, and then pour the boiling brine over the carrots.
16-If canning, bring all the vegetables (Carrot,: If canning, bring all the vegetables (Carrot, ginger, and garlic) to a boil for 5 minutes (grated carrots) or 10 minutes for carrots sticks and slices before packing hot on top of spices in the jar, leaving 1-inch headspace. Process in a water bath canner for 15 minutes, adjusting for altitude.