Pickled Carrots

I’ve never pickled before (crazy I know) but I’ve discovered it’s really quite simple.  A friend made these recently and they were delicious!  Here is my batch….

Pickled Carrots

Yield: 3 quarts

Pickled Carrots

Ingredients

  • 4 to 5 lb. fresh carrots, peeled & julienned (cut to jar length)
  • 3 onions, julienned
  • 6 cloves garlic, sliced
  • 4 C. white vinegar (5%)
  • 2 C. sugar
  • 1 C. water
  • 1 1/2 tsp. ground turmeric
  • 1 1/2 tsp. celery seed
  • 2 Tbs. mustard seed
  • 1 tsp. red pepper flakes (I was out so I used cayenne pepper)
  • 2 tsp. salt

Instructions

  1. Combine vinegar, sugar, and spices in a large pot and bring to a boil.
  2. Add vegetables to the liquid and return to a boil.
  3. Pack vegetables into hot, clean (sterilized) jars and fill to 1/2 inch below top.
  4. Process in a hot water bath, 10 minutes (30 minutes above 5000 feet).
  5. Let sit 2 weeks and then enjoy!
http://mydailybite.com/pickled-carrots/

 

 

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