This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely popular with my neighbors and at the market. None of us can decide which flavor is better. Not only that, but they are rilly pretty! My question is whether I could safely can these in a Boiling Water Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched about 3 min., about the same consistency as the pickled beets. Even without canning, they will keep in the fridge for 2 months according to the recipe (mine never last that long!). They're great in pasta salad. And Naturally Fat Free! I made the recipe with Splenda as a sugar substitute and it was well received, which makes it Sugar Free as well. TIA, Edrena From "Joy of Pickling" by Linda Ziedrich, c.1998, The Harvard Common Press Pickled Baby Carrots with Dill (Makes 1 quart) "For variety, you might use tarragon or cilantro in place of the dill." 1 pound (1 quart) 4-inch carrots, scrubbed and trimmed [I cheated and used store bought-E] 1/4 cup minced dill fronds or 2 whole dill springs 3 large garlic cloves, coursely chopped [I sliced, it looks nicer-E] 1 to 2 red jalepeno peppers, seeded and sliced 2/2 teaspoon black peppercorns, crushed [Looks nicer uncrushed; bought some multicolored whole peppercorns at fancy cooking store, that'll be pretty!-E] 1 1/2 teaspoons pickling salt 1 cup white wine vinegar 1 cup water 3/4 cup sugar 4. Blanch the carrots for 2 minutes in boiling water, then immerse them in cold water until they have cooled. 5. Pack the carrots and dill into a 1-quart jar. In a saucepan, bring the remaining ingredients to a boil. Pour the liquid over the carrots. Cap the jar, and let it cool to room temperature. Refrigerate the jar for 2 dayts or longer before eating the carrots. Refrigerated, they will keep for at least 2 months.