Road Closure Notice: No East access on 167 ave, to reach us exit the Henday at Exit 49 and only go west to 18 st, then North to 167 ave, then follow the signs to Kuhlmann’s

Auntie Olga's Carrot Pickles

Brine:

  • 10 cups Water
  • 4 cups Pickling Vinegar
  • ½ cup Pickling Salt
  • Peel carrots – then quarter them or halve them depending on their size and put them in a pail of water.

Then I put the dill and 2 cloves of garlic in a quart jar – 1 clove if you are using pint jars. Then arrange the carrots neatly in the jar. Add brine – seal – and put in hot water bath – just bring to boil and remove from canner.

(If you want HOT pickles just add 1 tsp.of Cayenne Pepper to a quart or ½ tsp to a pint)

These are great served in a ceasar drink instead of a stalk of celery.

They need one week to absorb all the flavors before eating.

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