Wednesday, August 29, 2012
I love spicy pickled carrots, but they are outrageously expensive at the store! So, I decided to make my own. This is from my Put Em Up canning cookbook.
4-6 garlic cloves, sliced
1-2 jalapeno peppers, sliced (with or without seeds)
1 tsp red pepper flakes (optional)
2 lbs carrots
4 cups distilled vinegar
1 cup sugar
3 tbs salt
1. Divide the garlic, sliced jalapenos, and pepper flakes, if using, among three clean, hot pint canning jars. Trim, peel and cut the carrots 1 inch shorter than the jars. Pack the carrots into the jars.
2. Bring the vinegar to a boil in a nonreactive saucepan. Add the sugar and salt and stir to dissolve. Pour the brine over the carrots, covering the veg by 1/2 inch with liquid. Leave 1/2 inch headspace between the top of the liquid and the lid.
3. Can using the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Can store in a cool, dark place for up to 1 year.