I pulled up carrots, about two hefty bundles, washed them, and cut them up to fit pint sized jars. After washing and cutting up the carrots, I put them in cold water to keep them crisp while I prepared the jars and the vinegar solution.
I used jars with rings and screw tops that I had washed. Let's keep it clean, shall we? I added a slim ring of yellow onion on the bottom of each jar. I also added seven coriander seeds to each jar.
I prepared about three (3) cups cider vinegar and one cup water and let it come to a boil. I added a tsp minced onion (store bought), a scant tbs dried red pepper, and a bay leaf. I let this mixture come to a boil and it was ready.
While the vinegar concoction was coming to a boil, I packed the carrots into the jars and screwed on the tops (but not too tight). The yield was four (4) jars and the vinegar solution covered all four with a tad to spare. It had little to do with my measuring, but more with luck.
I put the four jars on a towel in my stockpot and let it come to a boil. I turned the heat down and let it simmer for twenty (20) minutes. I carefully drained out some of the water and then was able to remove the jars and eventually put them on a shelf for use at a later time.
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