Friday, October 19, 2012

Preserving the Harvest: Pickled Carrots


I am definitely loving this pickling/canning kick I'm on.  Next up this week, carrots! The nice thing about carrots, which I didn't know, is that they actually get sweeter when the frost hits. Not only do they not die out from frost, they taste even better from it.

Pickling Carrots
Original recipe from Serious Eats.


What you will need: 

1 1/2 pounds carrots, trimmed to fit your jars
1 cup white vinegar
1 cup water
1 tbsp pickling salt
1 tsp dill seed
1/2 tsp black peppercorns
2 cloves garlic


Bring a small pot of water to a boil in which to blanch the carrots.

Peel carrots and trim to fit jars. Cut into thin sticks.

When the water comes to a boil, drop in the carrots in and cook for about 90 seconds if you plan on canning your carrots.  

When time is up, remove carrots from water and run under cold or ice water to stop the cooking process for about 90 seconds.

 

Prepare two 12-ounce glass jars by placing lids and jars in a boiling hot water for about 2 minutes.  This will sterilize the jars and soften the lids. 

Combine vinegar, water and salt in a small saucepan and bring to a boil.



Place spices and garlic cloves into the bottom of the jar or jars.



Pack carrots sticks upright in jars and pour the boiling brine over the carrots, leaving 1/2 inch of head space.

Proceed with your canning instructions or refrigerate to enjoy for the week.



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