Spicy Pickled Carrots
Recipe: #672
October 17, 2011
Categories: Side Dishes, Carrot, Canning/Preserving, Brunch, Marinate, Fat Free, Heart Healthy, Low Calorie Low Cholesterol, No Eggs, Vegan, Vegetarian, more
"One of my favourite pickling recipes. You can adjust the spiciness of these by increasing or decreasing the amount of peppers to add to a jar. The longer these sit, the better they taste.Of course you can cut these into rounds if you prefer."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (99.3 g)
- Calories 21.8
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1209.7 mg
- Total Carbohydrate - 4.6 g
- Dietary Fiber - 1.3 g
- Sugars - 2.2 g
- Protein - 0.5 g
- Calcium - 17.8 mg
- Iron - 0.2 mg
- Vitamin C - 4.4 mg
- Thiamin - 0 mg
Step by Step Method
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 liter or (4) 1/2 liter sterilized jars.
Step 5
Place carrots in jars.
Step 6
Pour brine over the carrots leaving about 1/4" below the collar of jar.
Step 7
Seal with sterilized lids and allow cooling until lids pop.
Step 8
Store in a cool, dry place, until ready to use, at least 4 weeks.
Step 9
Refrigerate after opening.
Step 10
Step 11
NOTE: Depending on how you slice the carrots and how many you cram in a jar, you might need to double the water, vinegar and salt mixture.
Tips
No special items needed.
3 Reviews
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