Spicy Pickled Carrots
From jasmar0281 15 years agoIngredients
- 1 lb. Mini carrots shopping list
- 8 Whole garlic cloves depapered shopping list
- 1 Habanera pepper. (cut 1 or 2 slits in it.) shopping list
- 1 qt. Mason jar shopping list
- --- shopping list
- 3/4 Cup sugar shopping list
- 1/4 Cup brown sugar shopping list
- 1 Cup water shopping list
- 1 - 1/4 Cup cider vinegar shopping list
- 1 Tbs. kosher salt shopping list
- --- shopping list
- 1/2 Tbs. Whole mustard seeds shopping list
- 1/2 Tbs Whole mixed pepper corns shopping list
- 1 tsp. Whole allspice berries shopping list
- 1 Tbs. Red curry powder shopping list
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.
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- 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.
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- 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
- bostyn San Diego, CA
- mjcmcook Beach City, CA
- jasmar0281 MO
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The Rating
Reviewed by 1 people-
~Hello~
I really Like the "5"FORK!!!!! recipe
for 'Pickled Carrots' ~
The combination of ingredients is wonderful~
~*~mjcmcook ~*~mjcmcook in Beach City loved it
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