Spicy Pickled Carrots
recipe slightly adapted from here
1 1/2 c. vinegar
1/2 c. water
2 tsp. sugar
1 Tbsp. salt
1/2 lb. carrots, sliced (some of the small carrots I left as sticks, and then I also shredded some to make a relish of sorts. Totally up to you!)
1/2 lb. daikon radish or other veggie (I used purple radishes, cauliflower and okra)
6 jalapenos (I also used a couple of hotter peppers that I found)
1 onion, sliced
4 garlic cloves, slightly crushed
1 Tbsp. whole black peppercorns
2- 16 oz. glass jars with lids
- Prepare your water bath for canning.
- Wash your jars and lids in hot soapy water. Let dry.
- Bring to a boil, vinegar, water, sugar and salt, until sugar and salt have dissolved.
- While your vinegar mix is cooking, wash and cut your veggies to your preference. (Please remember to use caution when cooking with hot peppers. I treat them like a contagion. Rubber gloves, mask, protective eye wear, etc.)
- Fill each jar with the peppercorns, garlic and veggies.
- Fill each jar with the liquid and secure lids and rings to fingertip tightness.
- Process each jar for 10 minutes. Place on counter to cool, and do the happy dance when all your jars have popped.
I had a LOT of carrots, so obviously I doubled and quadrupled this recipe, until all my vinegar was gone. Poo. Anyway, I came away with 15 half pint jars when the night was done, and still had enough veggies to do twice that again. (sigh)
I did 2 jars of shredded carrots and radishes to make a relish. These, I did not process in a water bath, but instead moved directly to the fridge for them to chill. I'm imagining throwing the relish on a hot dog at some point. I also did one jar of strictly okra, because I love me some pickled okra! And, I did one jar of carrot sticks, instead of sliced. All in all, I think it turned out well, and I hope it's a nice addition to the other gifts I'm making.
Check back with me tomorrow for-
Day Three: Apple Butter
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