Ingredients

How to make it

  • Put garlic and habanera pepper in bottom of the mason jar.
  • Blanch carrots in boiling water for 1 – 2 minutes.
  • Let cool enough to handle and then pack into the mason jar.
  • Mix the sugar, brown sugar, water, vinegar and salt in a non reactive pan and bring to a medium boil.
  • Add the spice mix and simmer for 5 minutes.
  • Pour the hot mixture into the mason jar making sure the whole spices end up in there too.
  • Reserve the remaining liquid.
  • ---
  • FOR COLD STORAGE.
  • When the mix has cooled to room temperature top up the liquid and close jar.
  • Let rest for one week in the refrigerator, then consume within one month.
  • ---
  • FOR PANTRY STORAGE
  • Make 4 - 5 1 qt. batches.
  • Leave 1/2 inch head room and close with new canning lids.
  • Process in a pressure canner for 30 minutes at 10 lbs. of pressure.
  • Processing may be adjusted for altitude.
  • Store for up to one year.

People Who Like This Dish 3
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    mjcmcook ate it and said...
    ~Hello~
    I really Like the "5"FORK!!!!! recipe
    for 'Pickled Carrots' ~
    The combination of ingredients is wonderful~
    ~*~mjcmcook ~*~
    Was this review helpful? Yes Flag
  • 22566 5 years ago
    I like the sound of this recipe very much,thank-you for sharing,will try it sometime before Christmas.

    Have a good evening.

    Kind Regards
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes