Spicy Dilly Carrot Sticks

December is that time of year when the kids and I congregate in the kitchen to come up with our annual “basket of goodies” for close friends and family.  It beats trying to shop for everyone on a budget plus, we get a nice yield of canned goods for our food storage as well!

Yesterday, we made something so simple and delicious.  The real bonus is the cost of making this recipe is next to nothing!  A win-win for our homestead!  Here’s what we did:

This recipe yields 24 each 1/2 Pint jars

My son peeled 3 each, 2 pound bags of carrots and sliced (with seeds) about 6 Jalapenos lengthwise.

I cut the carrots into sticks and stuffed them into the jars (leaving a little space at the top so we get a good seal). We also added 3-4 slices of the jalapenos to each jar. Once the jars are stocked, add 1 tsp. chopped garlic, 1 Tbl. Dill Weed, 1 tsp. Red Pepper Flakes to each 1/2 pint.

Brine:

12 Cups White Distilled Vinegar

3 1/2 Cups white sugar

1/2 Cup Kosher or Sea Salt

Bring this to a boil and then simmer while adding the liquid brine to each jar.  Be sure to leave a space at the top of the jars!

Wipe each jar with a clean towel to ensure a good seal and add lids with tops.  Place each jar into a water bath and leave for 10 minutes. (I don’t leave them in the bath too long since I don’t want to over cook the carrots)

BAM! Spicy Dilly Carrot Sticks!  Total investment:  $21.00  This included the 24 canning jars!