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