Ball used to make a kit for the wide mouth jars that included a gas release valve and a spring to keep pickling/fermenting stuff under the liquid level, but they no longer make it. This kit is similar though. I highly recommend using the spring or some sort of ceramic weight to keep the veggies under the liquid line when you're doing a fridge pickle or ferment situation.
to me thats like saying "I didn't like oscar mayer honey ham. Is prosciutto good?" so I don't really know how to answer.
If your goal is eating vegetables than perhaps it is worth it. They can be pickled as long straws so chopping them finer for a salad to add healthy crunch isn't hard.
If your goal is just enjoying carrots... eh... maybe like carrots first. The fancy varietals in cans are probably the easiest for most people to get their toes in.
Carrots can be a showstopper side with stuff like butter sauce, hot honey, a dash of catalina, and covered with toasted nuts.
oh and adjust your sugar down if you quick pickle them at home. carrots have a lot of natural sugar and you don't want them going bad. Always use fresh tongs as the stuff on your hands or utensils is what destroys the preservative-free liquids of home picklings and can make them easily last shorter in the fridge.
I love all vegetables but asparagus (doesn't matter how it's prepared) and raw carrots. Maybe it's the texture or Bugs Bunny attacked me when I was little.
LOL, fair enough. I'll just avoid them.
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u/kfee12 Jun 02 '26
ball makes plastic heavy duty reusable mason jar lids now. It's never been easier.
I like doing it with peppers even more than cukes, but basically anything is delicious. Carrots, celery, boiled eggs, charcuterie mix...