- 1. Wash Mason-type jars and place them upright in a large pot that will serve for canning. Fill pot and jars with water and bring to a simmer over medium heat. Turn off heat and let jars stand inhot water until ready to be filled. (Jars can also be washed and kept in dishwasher until ready to be filled.)
- Place lids in a small saucepan filled with water. Bring to a boil and turn off heat so seals soften. Use new lids only. Metal rings can be reused.
- Combine salt and carrots. Let stand for about 10 minutes.
- In a medium saucepan, brown garlic cloves in vegetable oil over low heat until slightly coloured.
- Add water and sugar, and bring to a boil.
- Add thyme and fennel seeds and infuse a few minutes before dropping in carrots. Simmer for 2 minutes and then add vinegar.
- Divide mixture into hot jars, making sure to leave 1 cm (½ in.) of space between lid and top of mixture.
- Remove air bubbles by stirring along sides of jar and between ingredients with a wooden or rubber spoon. Wipe jar rims, cover with lids, and lightly screw on rings.
- Place Mason jars upright in canning pot and add water as needed to cover jars with at least 2.5 cm (1 in.) of water. Bring to a boil over high heat for 15 minutes. (Start timer when water reaches a rolling boil.)
- Remove jars from pot, place upright, and let cool for 24 hours. Lids must pop to seal shut.
Want to make larger quantities? No problem—simply multiply all the ingredients.
Make sure to maintain vinegar/water/sugar ratios. Seasonings can be adjusted to taste.