Directions

1. 1

   Pack the prepared carrots tightly into clean pint jars.

2. 2

   In a medium saucepan, combine the vinegar, water, salt, and Pickling Spice, Dehydrated Minced Onion, and Dehydrated Minced Garlic. Bring to a boil, then lower the heat and simmer, stirring to dissolve the salt, for 2 to 3 minutes.

3. 3

   Pour the hot brine over the carrots, making sure as much of the seasoning as possible ends up in each jar.

4. 4

   Let the jars cool to room temperature, then seal and refrigerate.

5. 5

   The carrots are ready to eat after 24 hours and will keep for about a month. Toss into a green salad, pile onto burgers, layer into grain bowls, or use as a martini garnish.