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Ding! Ding! Round number two of the  2010 Can Jam. Sorry for the delay on this post everyone, the 3 Canners World Tour kept us from getting this entry up but better late than never. Carrots were a fun ingredient to play with and we loved the final result. It also happened to be the ingredient that came second our poll. Thanks to everyone to voting and we will be doing doing a sauce (the winner) soon for all of you to check out. We also had a special guest join the 3 Canners for this session…let’s hear it for Charise!  Thanks for coming out. On with the show…

Here is the recipe…

Spicy Pickled Carrots

16 tsp Hot Chili or Pepper Flakes
16 cloves of Garlic
16 tbsp Pickling Spice
10 lbs Carrots (purple, yellow and orange. some babies too)
4.5 cups White Vinegar
4.5 cups Cider Vinegar
3 cups Granulated Sugar
2 cups Water
6tsp Pickling Salt
A few fresh sprigs of Rosemary
1 bottle of White Wine w/3 glasses

One wine, pour 3 glasses and then begin preparing jars for canning.

Peel carrots and julienne them into sticks, slice some into coins while sipping at wine. If using baby carrots leave them as is. We aslo blanched our julienned and coined carrots for 15 secs.  We read an article where it would make them crispier.  The baby carrots were not blanched.  Take a sip of wine.

Combine vinegar, sugar, water and salt in a sauce pan and bring to a boil. Another sip.

Place carrots in 500 ml jars along with 1 tsp chili flakes, 1 clove garlic smashed, 1 TBSP pickling spice we added some fresh rosemary to some of our jars. Sippy sip but not too much, next step involves hot liquids.

Pour the hot liquid over the carrots within 1/2 inch of the rim. Process for 15 minutes for 500 ml jars (pint).

Makes 16 jars of pickles.
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