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Dilled Carrot and Beans Pickle Recipe
Pickled carrots and beans with lots of dill flavour.
    Servings
    6pints
    Servings
    6pints
    Ingredients
    Pickling Brine
    Instructions
    1. Sterilize 6 pint jars, lids and rings.
    2. Prep the carrots and beans.
    3. In a large pot, add the pickling vinegar, water, pickling salt and sugar. Stir to dissolve the sugar and salt. Cook over medium high until boiling. Reduce temperature and let simmer while filling the jars.
    4. Take a hot sterilized jar, add a sprig of dill, then alternating layers of carrots and beans.
    5. Fill the jar until about 1/2 inch from the top. Place a lid and ring on top. Tighten the ring and let cool.
    6. Repeat with the remaining carrots, beans and jars.
    Recipe Notes

    If you find the a jar does not seal correctly, store it in the fridge instead of the cupboard.  Let the pickles stand for about six weeks before using.

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