I had an abundance of carrots so pickled carrots was on my list of things to make, obviously!
I made up a mixture of white vinegar, salt, sugar, bay leaf, and water, and prepared 6 quart jars with pickling spices and chopped garlic.
But once I cut up all the carrots I only filled 2 jars, leaving 4 jars ready to go with no carrots to go inside!
There was no way I'd let all that time and effort and leftover pickling liquid go to waste, so I hunted through the fridge for other things to pickle!
Long story short I came out with 2 surprise jars of pickled red cabbage, one jar of surprise pickled beets, one jar of surprise pickled onions, and a jar of mixed carrots, beets, cabbage, and onions!
Alongside some of the other veggies I canned a few weeks ago, a pickle rainbow emerged in my kitchen.
I cracked open a jar of the pickled carrots today and they are excellent! Still crunchy, and the perfect combination of sweet, tart, and spice.
Can't wait for my next canning adventure. And maybe one time I'll get the amount of liquid right!
