Smoky Carrot Pickles

Carrots make great additions to salads, but if they are pickled with a hint of smoky flavor just think what you could do with them. I have added them to egg salad, potato salad, and on sandwiches of all types. I also love them as toppings on all kinds of lettuce salads and of course just eaten out of the jar as a snack. This is a quick easy recipe to put up just a couple of pints of pickles, but you can double it if you like

Yields 2 pints (easily doubled)

Ingredients
1/2 tsp. whole yellow Mustard seed
1/2 tsp. fennel seed
1/2 tsp. celery seed
1/2 tsp. smoked paprika
1/2 tsp crushed red pepper
1 pound carrots, peeled and cut into 1/4 inch coins (cut on bias)
2 1/2 c. apple cider vinegar
1/2 c. sugar
1/2 tsp salt

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Directions:

1. Place 1/4 teaspoon each if whole yellow mustard seed, fennel seed, celery seed, smoked paprika, and crushed red pepper in each sterilize  prepared pint jar.
2. Divide the peeled and sliced carrots between the 2 jars. Shake them to get the carrots to settle down in to the jars.
3. Bring the apple cider vinegar, sugar and salt to a boil over high heat, stirring to dissolve the sugar and salt.
4. Pour over the carrots into the prepared pint jars, leaving 1/1 inch head space. Wipe the rims and place the lids on the jars and screw on the bands until they're fingertip tight.
5. Process in a water-bath canner for 15 minutes, adjust for altitude if needed.
6. Turn off the heat source and let the jars sit for 5 minutes in the canner.
7. Remove and cool, after 24 hours check to seals. Store out of direct sunlight without the bands for up to a year.
   

Recipe from Beyond Canning by Autumn Giles