canning an Indian-spiced carrot pickle?
Has anyone tried canning an Indian-spiced carrot pickle? The traditional one is lacto-fermented, uses a lot of oil, and is typically stored in the fridge.
I'm thinking of using a standard BWB pickled vegetable recipe, subbing dry-roasted (no oil) Indian spices for pickling spices, and canning it - has anyone tried this? I'd like the carrots to stay crunchy.