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Spicy Pickled Carrots
These spicy pickled carrots make an excellent, inexpensive gift or tangy hors d’oeuvre. When kept at room temperature, they will also keep for a year or longer.
lb fresh carrots, peeled and cut into 3-4 inch spears
3/4
cup white wine or cider vinegar
1/2
cup water
1
tsp honey
1/2
tsp kosher or other non-iodized salt
3
small fresh or dried chile peppers
1
clove garlic, peeled
1/4
tsp whole corianderseeds
1/4
tsp whole cumin seeds
1
bay leaf
1
pt canning jar, sterilized
Directions
1.
Tightly pack the carrots into a clean 1-pint canning jar (it is not necessary to sterilize the jars for this recipe).
*Hint: be sure to use fresh carrots when pickling for maximum taste and flavor.
2.
Put the jar on its side and put the peeled carrots in horizontally (see photo above for an example). Add in the spices, herbs, peppers and garlic.
3.
Bring the vinegar, water, honey and salt to a boil. Pour the hot mixture over the seasonings in the jar. Carrots should be completely covered by the liquid, except for a ½-inch space between the top of the liquid and the rim of the jar.
4.
Replace the 2-piece canning jar lid. Double check to make sure it is screwed on tightly.
5.
Process the jar in boiling water for 10 minutes. Please note: you must use a canning jar and canning lid to process in boiling water.
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