Name: Fermented Carrot Pickles
Ingredients: 1 bunch carrots; 2 bay leaves; 2 stems fresh dill; 1 clove garlic (peeled and thinly sliced); 1 tablespoon kosher or canning salt; 3 cups filtered water; 2 clean 16 oz wide-mouth canning jars (or one 32 oz jar)

Fermented Carrot Pickles

Jammin' Crepes

Print Recipe

Course Pantry Dishes

Servings 2 16 oz wide mouth jars

Ingredients

1 bunch carrots
2 bay leaves
2 stems fresh dill
1 clove garlic peeled and thinly sliced
1 tablespoon kosher or canning salt
3 cups filtered water
2 clean 16 oz wide-mouth canning jars or one 32 oz jar

Instructions

Mix salt and 3 cups warm filtered water in a large bowl until salt is dissolved.Fill jars with carrots and all remaining ingredients. Add brine to cover all ingredients. Weigh down all ingredients with a canning weight or a small glass or jar, to keep below brine during fermentation.Store at room temperature out of direct sunlight for about 5 days, skimming off any solids that form on the surface. Taste after 5 days. Continue to ferment at room temperature until desired tang has been reached.Store in refrigerator. Best if enjoyed within one month. (Recipe♦407)

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Fermented Carrot Pickles

Fermented Carrot Pickles

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