Fermented Carrots With Dill Pikl It Food

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

PICKLED DILLY CARROTS RECIPE

Steps:

• Bring a small pot of water to a boil in which to blanch the carrots.
• Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
• Peel carrots and trim to fit jars. Cut into thin sticks.
• When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles.
• When time is up, remove carrots from water and run under cold water to stop cooking.
• Combine vinegar, water and salt in a small saucepan and bring to a boil.
• Place spices and garlic cloves into the bottom of the jar or jars.
• Pack carrots sticks upright in jar(s).
• Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
• Tap jar(s) gentle to remove air bubbles.
• Wipe the rims and apply the lids and rings.
• If you're canning the pickles, process them for 10 minutes in a boiling water bath.
• When time is up, remove jar(s) from canner and let cool.
• Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
• Let pickles rest in pickling liquid for at least 48 hours before eating.

FERMENTED CARROTS WITH DILL (PIKL-IT)

Steps:

• Load the 1-liter Pickl-It with grated carrots and dill.
• Pack carrots to remove air pockets.
• Dissolve salt in water; pour over carrots until brine-height reaches the "shoulder".
• Place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,.
• Place Dunk'R (weight) on top of chosen leaf material; insert flat-end of French rolling pin or wooden spoon into Dunk'R to press carrots/leaf, expressing oxygen.
• Brine should extend 1-inch above carrots.
• Snap the Pickl-It lid closed.
• Install airlock in lid (if it isn't already in place), and add approximately 1 1/2 T water to the airlock, snapping on airlock plastic cover.
• Place Pickl-It in a dark corner of the counter - for 3 to 5 days - drape towel around Pickl-It, but not over airlock, blocking light.
• Ideal fermenting temperature is 72°F; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
• Remove the airlock and insert the Pickl-It Plug'R for refrigerator storage.