Ginger & Mustard Carrots
4 lbs. of baby carrots cleaned and divided between your canning jars.
Place into each jar the following:
1 tsp. chopped crystallized ginger
1/2 tsp. brown mustard seeds
1/2 tsp. yellow mustard seeds
1 tsp. coriander seeds
1 fresh garlic clove, sliced
In a large pot add:
9 c. distilled water
6 c. white vinegar
3/4 c. sugar
1/2 c. kosher salt
1 oz. fresh ginger, sliced into coins
3/4 tsp. red pepper flakes
Bring mixture to a boil and then pour into jars leaving 1/2" space at top - do not put fresh ginger coins into jars, remove these. If you need to make more canning liquid, that's fine. Cover jars that are filled and finish the others when the second batch of liquid is done.
Place sealed jars into a boiling water bath, making sure water is fully covering the tops (most canning bath pots will leave little room, don't fret) and cook for ten minutes. Carefully remove the jars and allow them to fully cool. When cool, turn them over to make sure seal is secure - if any seals are not - place into refrigerator and eat within two weeks. You can store any others in cool, dry place for up to one year. Serve chilled.