7.08.2012

Just Another Meatless Monday Spicy Pickled Carrots




Hey What's For Dinner




I wrote about our canning endeavors the other day in my Penny Worthy Post and in response got a few emails requesting the recipe we were making. I believe this is the final draft of the recipe. There was some confusion in the final making of these as to whether the first batch had onions in it, it was finally decided that yes it did have onions in it. If you don't like onions simply leave them out, I would however NOT leave out the garlic or the pepper, these add the spice and kick you want. 







Spicy Pickled Carrots
makes roughly 2 cups

10 medium carrots
slice of a hot pepper OR pinch of pepper flakes
1 garlic clove
1 bay leaf
teaspoon peppercorns
1 small slice of onion-refer to the picture to see what I mean-it's not much but it is there
3/4 cup of good apple cider vinegar
3/4 cup of water
1 teaspoon pickling salt

peel the carrots and cut into carrot sticks-not too think or thin
cut them to fit lengthwise in your jar
drop the pepper, garlic, bay leaf  and peppercorns in the jar 
slide the carrot sticks in the jar
lay the onion slice on top

bring the vinegar, water and pickling salt to a boil
pour over the carrots in the jar 
put the lid on and place in the refrigerator for one month to pickle the carrots


If you plan to make 30 pounds of pickled carrots like my friend Steph and I did then be sure to fire up the big kettle and give the jars a 10 minute hot water bath. Don't know what that means? Well fill a canning kettle with enough water to cover your jars, don't put the jars in yet. Cover and bring the kettle to a high rolling boil. Carefully using canning tongs set the jars in the boiling water making sure the jars are covered with water. Cover with the lid and bring the kettle to a rolling boil again and begin timing. When the time is up carefully remove the hot jars to a folded over towel. Let cool there undisturbed for 24 hours, then pack away in the pantry. If any jars are NOT sealed and the lid is bulged up put immediately in the refrigerator and use first. 

If you want to make MORE than one jar simply scale up the recipe. For 10 jars multiply everything by 10 and so on and so forth. Make sure to have PLENTY of minion help on hand and more than one carrot peeler available. 





Peace and Love--


 

4 comments:

  1. I've just discovered pickeling, I think I'll try carrots when the local ones come on the market this fall, thank you for sharing.

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  2. Wonderful pickles - they remind me of the wonderful jars of goodness my late Aunt used to make. I like the idea of spicy carrots, they sound delicious. I've shared a Vegetarian Appetizer Tray and a humous recipe this week. Thank you for hosting!

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  3. Hello and Happy Monday,

    This week I am sharing some sweet treats!

    (1)Coconut Vanilla Bean Ice Cream with a “caramel” Sauce (dairy free, cane-sugar free, SCD friendly)
    http://www.thetastyalternative.com/2012/07/coconut-vanilla-bean-ice-cream-with.html

    (2) Cherry Banana Smoothie (dairy free, no added sugar, SCD)
    http://www.thetastyalternative.com/2012/07/cherry-banana-ginger-smoothie-scd.html

    (3) Strawberry Cherry Pie with Cashew Cream Topping (grain free, gluten free, dairy free, cane-sugar free, SCD friendly)
    http://www.thetastyalternative.com/2012/07/strawberry-cherry-pie-with-cashew-cream.html

    Have a great week,
    --Amber

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  4. I love carrots. I swear I can eat a pound a day all by myself if left alone....

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