Created by: QueenBea
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Recipe #672 | Created on October 17, 2011
Categories: Side Dishes, Vegetables, Carrot, Appetizers, North American, Canning/Preserving, Make-Ahead, Pantry/Shelf, Brunch, Marinate, Fat Free, Heart Healthy, Low Calorie, Low Cholesterol, No Eggs, Vegan, Vegetarian (more)
Spicy Pickled Carrots
"One of my favourite pickling recipes. You can adjust the spicyness of these by increasing or decreasing the amout of peppers to add to a jar. The longer these sit, the better they taste."
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Prep Time: 30m Cook Time: 5m |
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Love these little nibbles. Great on an antipasto tray or vegetable.... Read more |
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- 2 pounds carrots
- 6 sprigs dill
- 6 cloves garlic
- 3 cups water
- 1 cup vinegar
- 1/4 cup coarse salt
- 1 jalapeño pepper, quartered lengthwise
What You Will Need
No special items needed.
Step 1
Clean carrots and slice lengthwise.
Step 2
Bring water and vinegar to a boil.
Step 3
Add salt and stir until completely dissolved; set aside.
Step 4
Place 3 sprigs dill, 3 cloves garlic and 2 Jalapeño quarters in each of 2 -1.5 liter sterilized jars.
Step 5
Place carrots in jars.
Step 6
Seal with sterilized lids and allow cooling until lids pop.
Step 7
Store in a cool, dry place, until ready to use, at least 4 weeks.
Step 8
Refrigerate after opening.
- Serving Size: 1 (98.7 g)
- Calories 33.4
- Total Fat - 2.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 5.1 mg
- Sodium - 23.4 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 1.1 g
- Sugars - 1.3 g
- Protein - 0.4 g
- Calcium - 12.4 mg
- Iron - 0.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg