If a ceran cook-top stove is a flat glass top type stove, then the reason not to can on it is usually to avoid damaging your cook top. Canners are usually heavy when full and if their bottom is not flat and not the same size as the burner, it can cause all sorts of trouble.

There are actually many discussions about canning on flat top stoves so if you do a search you can probably find more information. I haven't followed those discussions very much since I do my canning on gas stoves.

As for Dilled Carrots, the Ball Complete Book of Home Preserving has a recipe for them.

I would make a batch of cucumber pickles and use the same brine, except add a bit of celery seed to the brine for the carrots. Love those baby carrots you see in bags in the supermarket. Ready to use and no cleaning needed. I made an end of garden sweet mixed a few years back that had carrots, onions, peppers, cauliflower, cukes, dill, and even a few string beans. Nice combination when you slightly sweeten the brine or use a sweet mixed pickle brine with all the added spices.

Would anyone out there mind posting the Dilled Carrot recipe?

We made Linda Lou's Dilly Beans and Balls Dilled Green Tomatoes and neither lasted through December, so I know we need to make lots more of them. We were looking for other dilled vegetable recipes. I was hoping that I could just use Linda Lou's Dilly Bean one and use cauliflower, onions, carrots, etc. but I saw in a few posts that it wouldn't be safe. Does anyone know of any dill recipes like Linda's that is for other vegetables?

Thank you very much!

I found this one on Cooks, do you think it is safe?

CAULIFLOWER PICKLES

2 med. heads cauliflower (about 3 lbs.)
2 med. carrots
1/2 c. salt
Water
5 (1 pt.) canning jars & caps
2 c. white vinegar
3/4 c. sugar
2 tsp. mustard seeds
1 tsp. crushed red pepper
1 tsp. celery seeds
1/2 tsp. whole cloves
5 sprigs fresh dill

Cut cauliflower into flowerets. Thinly slice carrots. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt is dissolved. Add cauliflower and carrots; cover and let stand in cool place about 6 hours.
Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart saucepot or Dutch oven over high heat, heat vinegar, sugar, mustard seeds, crushed red pepper, celery seeds, cloves and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally.

In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top of jar. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top of jar. (Keep mixture simmering while filling jars.) with small spatula, carefully remove any air bubbles between vegetables and jar. Close jars as manufacturer directs.

Place jars on rack in canner half full with boiling water, far enough apart so that water can circulate freely. Add additional boiling water if needed so that water level is 1 to 2 inches above tops of jars (do not pour water directly on jars). Over high heat, heat to boiling. Cover canner; reduce heat to medium; boil gently 15 minutes. With jar lifter or tongs, remove jars from canner; set jars, several inches apart, on wire racks. Cool at least 12 hours.

nman I found this one on Cooks for carrots, again I don't know if it is safe. Does anyone know?

DILLY BEANS (OR RAW CARROTS)

In each quart jar place:

Beans lengthwise
1 hot pepper or 1 tsp. cayenne pepper
1 clove garlic
1 head of dill or 1/2 tsp. dill seed

Boil together.

2 1/2 c. water
2 1/2 c. white vinegar
1/4 c. salt (canning)

Pour boiling solution over beans in jar leaving 1/4 inch space in top. Put lids on and seal. No processing needed. Make sure when cool they are sealed. Let stand for 2 or 3 weeks and paste. Warning: do not mix with amaretto.

The Ball Complete Book of Home Preserving has this recipe:
Dilled Carrots
makes about seven pint jars

6 cups white vinegar
2 cups water
1/2 cup pickling/canning salt
4 cloves garlic, halved
14 heads of dill (if fresh dill is not available use 1/2 tsp dill seeds per jar)
3 1/2 tsp hot pepper flakes (optional)
5lbs carrots (25-30 medium) peeled and cut into sticks (1 inch long and 3/4 inch wide)

BWB for 10 minutes, remove lid, wait 5 minutes, then remove jars.
The vinegar to water ratio is much higher, 3 to 1, than the Cooks recipe posted above. I made these last fall and they are good, tart, certainly not sweet.

leagardens thank you very much! Can't wait to try that one.

The Mrs. Wages dill pickle mix is really flavorful. Thats what I use to make my half sours. Just finshed the first 1/2 galon jar, have two left in the fridge. I also add cut up piecs of fresh garlic and dill weed and swelled green dill seed heads.

The Cauliflower Pickles one listed above calls for 4 cups of water and only 2 cups of vinegar. That is less than 50/50 and isn't a safe ratio, not near enough vinegar.

Note the BBB recipe is 6 cups vinegar to only 2 cups water - BIG difference and perfectly safe ratio.

Dave

I prefer to always use full strength vinegar, but if I need to add water, its a very small amount. I think that a recipe that has a 50/50 ratio was meant for stronger vinegars that were sold years ago.

Thanks Ken and Dave.

Ken can the Mrs. Wages dill pickle mix be used with other vegetables like: cauliflower, pearl onions, carrots, etc?

Sure it can. Recommended often here. I wouldn't get too carried away with using it until you see if the taste appeals. We like it but some may not.

Dave

Yes, Its basically just pickling salt, some tumeric, and the natural spices for a good dill flavor. I don't mind the tumeric in it as its just for color, and doesn't seem to affect taste. I do like to add fresh spices to my pickles too. You simply add the required vinegar and maybe a little water. The instructions are easy to follow. I use it for my half sours and they don't get vinegar, but instead ferment at room temps in the salt brine for a few days. Then I just put in maybe a tablespoon of vinegar to help stop the fermentation, then into the fridge they go. There is lactic acid that is created within a salt brine.

Thanks again guys. We'll definately give them a try too!

We really like the taste of Linda Lou's dilly beans. I can't figure out why I couldn't use that with cauliflower, pearl onions, carrots, etc. Is it because it hasn't been tested with other vegetables?

since carrots are available year round at reasonable prices, you might want to try this recipe and keep a small stash in the refrigerator ... I like 'em

Pickled Carrot Sticks

Makes 10 servings
Source: Gourmet, November 2003 (originally November 1985) Good snack. Keep chilled in an airtight container up to one month.

1 pound carrots cut into 3 1/2 x1/3 inch sticks
1 1/4 cups water
1 cup cider vinegar
2 cloves garlic lightly crushed
1 1/2 tbsps dill seeds
1 1/2 tbsps salt

Blanch carrots in nonreactive saucepan of boiling salted water, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour picking liquid over carrots and cool, uncovered. Chill carrots, covered, at least a day for flavors to develop.

If you use the full 5% vinegar for the brine and dont dilute it, you should fine.

Thank you for all your help!!!!!!

Ken were you refering to Linda Lou's recipe?

No not really. Linda Lou has many recipes here, but when making pickled veggies, I prefer to keep the acid level as high as possible. I don't mind using full strength 5% vinegar in any pickle recipes. It is better and safer if your unsure about some of the densities of some vegetables. Carrots are a bit dense, but do have lots of water in them too. The pickle mixes mention adding water to the vinegar, but I don't usually do that. The main reason for me is because I use a steam canner for my pickles, and the canning process is a bit more safe if a stronger acid is used.

Thanks Ken.

Ball also offers pickle mixes. But I found that for some reason, they add sugar to their mixes. I don't know of any true dill pickle that has added sugar. There are Kosher, Polish, and regular dills. One type uses garlic, the other uses a few back peppercorns. I prefer not to have peppercorns in mine, but do add plenty of garlic.