Sunday 27 July 2014

Pickled Carrots

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. 

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

Clean carrots and slice lengthwise or into rounds.
Bring water and vinegar to a boil.
Add salt and stir until completely dissolved.
Place 3 sprigs dill, 3 cloves garlic and 2 Jalapeño quarters in 2 -1.5 sterilized liter jars.
Place carrots in jars.
Seal with sterilized lids and allow cooling until lids pop.
Store in a cool, dry place until ready to use, at least 4 weeks.
Refrigerate after opening.

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Have you tried this recipe?? Tell us how it turned out :)