Instructions

Quick Pickle Instructions

1. Add the beets to a sterilized quart-sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove, and 1 sprig of herbs to each jar as well.
2. Heat the water and vinegar over medium heat in a 2-quart saucepot. Add in the salt.
3. Bring to a light simmer and stir until salt is dissolved for about 8 minutes.
4. Pour the brine into the jars until the veggies are submerged.
5. Let them sit out for 30 minutes on the counter. Then cover with a tight-fitting lid and store in the fridge.
6. Always use a clean fork to retrieve veggies, and these will last several weeks.

Canning Instructions

1. Start by boiling your beets and carrots for a few minutes. Then draining and placing in sterilized jars (see notes for how to do this). 
2. Make the brine as instructed above, and pour it over the veggies. Close with a tight-fitting lid.
3. Bring a large pot of water to boil, with a rack on the bottom, put the jars in the boiling water (carefully), you want the water to come up to an inch from the top. Process for 10-15 minutes.
4. Remove from the water, let cool, and store in a cool, dry place.