Easy Pickled Carrots
INGREDIENTS
·
5
lbs. carrots, multi-colored or orange
·
3
cups white vinegar
·
3
cups of water
·
3
Tbsp. Kosher salt
·
1/2
cup sugar
·
4
tsp. dill seeds
·
2
tsp. mustard seeds
·
2
tsp. black peppercorns
·
1
tsp. red chili flakes
·
4
cloves garlic, cracked
·
4
sterilized 500 ml. pint jars
INSTRUCTIONS
1. Sterilize jars; I run
mine through the dishwasher and then into boiling water for 5 min. including
the lids and rings. If doing ahead of time keep then warm in a 200F. oven.
2. Bring a large pot of
water to boil to blanch the carrots.
3. Prepare carrots by
washing, peeling and cutting into thin sticks. Measure them up to the jars to
make sure they fit.
4. With the water at a full
boil drop the carrots in and cook for 2-3 min. until tender-crisp.
5. Drain the carrots quickly
and immerse them in an ice-water bath. Drain.
6. Add vinegar, water, salt,
and sugar to a large pot and bring to a boil, cook for about 5 min or until
salt and sugar are dissolved.
7. Divide spices between
jars and add 1 garlic clove per jar. Pack in carrots tightly.
8. Pour the hot brine into
the jars using a canning funnel, leaving a 1/2" headspace.
9. With a knife or skewer
remove any air bubbles.
10. Wipe the lids and place
the lids on and the rings. Screw to fingertip tightness.
11. Place in a water bath for
10 min. at sea level or according to altitude adjustment.
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