These fun picked carrots make a great side, addition to an antipasto platter or a garnish for a Bloody Mary.
3 jalapeno chilies cut in half lengthwise
12 allspice berries
1 teaspoon dill seeds
1 tablespoon celery seeds
6 cloves garlic
2 cups apple cider vinegar
1 ½ cups cane sugar
¼ cup sea salt
Cut the carrots into strips and trim them to ¾ inch shorter than the inside of the jars.
Wash and rinse your jars. Bring to a boil in a large pot. Turn down heat and let stand in hot water until ready to use. In a smaller pot bring lids and rings to a boil. Turn down heat and let stand in hot water until ready to use
Place ½ a jalapeno in each jar. Place 3 allspice berries and ½ teaspoon each dill and celery seeds in each jar. Crush the garlic cloves and place one in each jar. Divide the carrots between the jars, packing them in tightly.
In a non-reactive pot over medium heat combine the vinegar, sugar and salt. Simmer just until the sugar is dissolved.
Fill the jars with the hot vinegar to within ½ inch of the top. Wipe rims clean. Screw on 2 piece lids. Put the filled jars in boiling water to cover. Boil 5 minutes. Remove jars from the water. Let cool.