You’ll be wondering whether these chocolate chip cookie bars are bars or cookies.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 3 pint jars |
Ingredients
- 2 cups cider vinegar
- 2 cups water
- ¼ cup honey
- 2 tablespoons pickling salt
- 1 (2 inch) piece fresh ginger, peeled and sliced
- 2 pounds carrots, cut diagonally into 1/2-inch slices
Instructions
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
- Labeling and storage: With a permanent marker, label cooled jars with the contents and date. I use neatly cut lengths of blue painter’s tape because it gives me more room to write and peels off cleanly when the jar is empty. In a pinch, a quick notation on the lid will do. It’s tempting to keep the jars out where you can see them, but prolonged exposure to sunlight will prematurely age your preserves. So store them someplace cool and dark. A dry basement is ideal, but the back of your coat closet or in a box under your bed is also perfectly fine. Avoid uninsulated spaces, as extremes in temperature can be hard on your finished jars.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.