Saturday, August 10, 2013

Jalapeno Carrot Pickle

I picked 5 lbs of rainbow carrots the other day and was slightly overwhelmed. So I canned some. Now I dont have to worry about them for awhile. I got the recipe from Put em up, this great canning/preserving/etc book that I love. I could only stand to wait about a day before I cracked a jar open. They're so good!! So much for preserving the harvest...

Spicy Carrots

 4 C white vinegar
1 C sugar
3 Tbl salt

2 lbs carrots
6 cloves garlic
2 jalapenos, sliced

In a small saucepan, bring first 3 ingredients to a boil.
Peel carrots and chop down so that they are 1 inch shorter than your jars.
Divide garlic and chilis between 3 clean pint jars.
Pack in carrots.
Fasten rims and put in a boiling canner for 15 mins
I didnt add the optional chili flakes of the original recipe. 
These are briney, sweet, spicy, crunchy and wonderful. 
Next time I will add double jalapeno, they give such a nice flavor without being too hot and the little slices of chili are super good too. There was enough brine leftover that I made a pint of beet pickles too, since I had the canner out and all. (Peeled and sliced beets, added all the dill seeds I just picked)

all the carrots came from this tiny row,
anise hyssop has recently colonized this bed
and the carrots didnt seem too mind

1 comment:

  1. I'm gonna snag this recipe from you. Just pulled fifteen pounds of carrots and I gotta can em. Thanks! So glad you're doing this blog.