Spicy Carrots
 

Spicy Carrots

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“I like these carrots spicy, so I use a combination of jalapeño peppers and red pepper flakes. You can reduce the heat by adding fewer peppers or omitting the flakes. Make sure to sample your peppers for heat, as their potency varies.”

INGREDIENTS

4-6 cloves garlic, sliced

1-2 jalapeno peppers, sliced with seeds

1 tsp red pepper flakes (optional)

2 lbs carrots

4 cups distilled white vinegar

1 cup sugar

3 tbs salt

 

INSTRUCTIONS

Divide the garlic, sliced jalapeños, and pepper flakes, if using, among three clean, hot, pint canning jars. Trim, peel and cut the carrots 1 inch shorter than the jars. Pack the carrots into the jars.

Bring vinegar to a boil in a large non-reactive sauce pan. Add the sugar and salt and stir to dissolve. Pour the brine over the carrots, covering the vegetables by ½ inch with the liquid. Leave ½ inch headspace between the top of the liquid and the lid.

Note: The boiling-water method is necessary to tenderize these cold-pack pickles.

Preserve

Can: Use the boiling-water method. Release trapped air. Wipe the rims clean: center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year

  PRINT VERSION

vegetable plate

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