Makes: 3 to 4 (1-pt.) widemouthed jars for the shelf
3 1/2 pounds small (3- to 5-inch) purple, orange, yellow, and white carrots with tops
3 1/2 cups white vinegar (5% acidity)
1/4 cup canning-and-pickling salt
2 teaspoons coriander seeds
3 to 4 garlic cloves
8 dill sprigs
How to Make It
Sterilize jars, and prepare lids.
While jars are boiling, wash and peel carrots; trim green tops to 1/4 inch, and trim any carrots that are longer than 4 inches (so that they’ll fit comfortably within the jars). Cut carrots in half lengthwise.
Combine vinegar, salt, and 1 cup water in a 4-qt. stainless steel saucepan. Bring to a boil over medium heat, stirring until salt dissolves; reduce heat, and simmer until ready to fill jars.
Place 1/2 tsp. coriander seeds, 1 garlic clove, and 2 dill sprigs in each hot jar. Pack jars tightly with carrots. Cover carrots with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 15 minutes.
Remove jars from water and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place 3 weeks before tasting. Store jars in a cool, dark place up to 1 year. Refrigerate after opening.
At farmers’ markets and specialty grocers these days, carrots come in a rainbow of shades. In pickling them all, we discovered a fun fact: Putting even one purple carrot in a jar lends some extra red color to the other carrots, making them more vibrantly orange and orange-red.
Total time: 1 hour, 20 min., plus 3 weeks standing time