Dill Pickles and Some Carrots, Too!
My husband was feeling left out because all of the refrigerator pickles that I have made to this point have been bread and butter style. So, today was dedicated to DILL.
I tried to follow this recipe HERE but it was in completely different measurements so it’s going to be a crap shoot to see if I did it right. I’ll wait until they are taste tested by the Dill Connoisseur and let you know later. Either way, they looked and smelled good.
Then, I totally lost my mind. I just pickled the biggest jug of carrots I have ever seen. What was I thinking? WELL … I was thinking that I have a ton of big carrots that aren’t quite as tasty as the baby carrots that I was loving in the spring CSA subscription and I didn’t want them to go to waste. And, I love pickled stuff. Seems like a match made in heaven, right? I really like the pickled carrots and jalapenos that they always have out on the salsa bar at Mexican restaurants. And, we are planning another camping trip in a couple of weeks so (worse case scenario) we can snarf these guys up with bloody marys around the campfire one morning.
If you would like the recipe that I started with and (of course) modified: click THIS.
I peeled and cut the carrots into pretty little sticks. This requires a lot of patience. Really.
Then, everything was layered into the huge pickle jar that I kept for no reason until now.
Isn’t this pretty? Now, all I have to do is let the vinegar do it’s magic. Patience, patience, patience. Maybe, I’ll test them in a couple of days just to be sure.