Portions:
4
Ingredients
- 1/2 cup maple vinegar
- 2 cups cider vinegar
- 2 cups water
- 1/4 cup maple sugar
- 4 cloves garlic, chopped into fours
- 2 sprigs fresh rosemary, cut into halves
- 2 cups canning and pickling salt
- 1 tsp whole black peppercorns
- 2 tsp whole coriander seeds
- 5 cups carrots, peeled and cut into rounds or sticks of the same size
- 3 cups parsnips, peeled and cut into rounds or sticks of the same size
Method
- Perform the steps in the “Method for Preparing Jars and Lids,” found here.
- Make the pickling liquid in a large pot by adding the maple vinegar, cider vinegar, water, maple sugar, garlic, rosemary, salt, pepper, and coriander, and bringing it to a boil.
- Add the carrots and parsnips. Bring back to the boil and cook 3 minutes.
- Take the pot off the heat. Remove the vegetables with a slotted spoon or silicone tongs. Distribute them among the still-hot, sterilized jars to 7/8 inch of the tops.
- Pour in the hot pickling liquid, covering the vegetables to 3/8 inch of the tops of the jars, then push in the aromatics (rosemary, garlic, peppercorns, and coriander seeds) from the pot. Use a non-metallic utensil to release air bubbles.
- Follow Steps 1 – 6 of the “Canning Method,” found here.
