Ingredients: |
Ingredients: 18 cloves of garlic
4-5 jalapeño peppers, sliced, with seeds
2¼ tsp. red pepper flakes
1¼ tsp. ‘Pickle Crisp’
6 lbs. carrots, cut lengthwise into thin slices (or in rounds if you prefer)
12 cups distilled white vinegar
3 cups sugar
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Directions: |
Directions:Divide the garlic, sliced jalapeños, pepper flakes, and pickle crisp among the clean, hot pint jars. Trim, peel, and cut the carrots 1" shorter than the jars. Pack carrots into jars. Bring vinegar to a boil in a large nonreactive saucepan. Add the sugar (and up to ½ cup pickling salt, if using) and stir to dissolve. Keep brine at a simmer just below boiling. Pour brine over the carrots, leaving ½" of headspace between the top of the liquid and the lid. Use a chopstick to release any trapped air bubbles. Adjust the headspace if necessary. Wipe the rims of the jars clean with a damp paper towel. Center lids on the jars and screw on the jar bands. Process for 15 minutes using the boiling-water method of canning. Turn of the heat, remove lid, and let jars rest for 5 minutes. Remove jars and set aside to cool, undisturbed, for 24 hours. Check seals. Wipe jars clean, and store in a cool dark place for up to 1 year. |
Personal
Notes: |
Personal
Notes: Mark & I have had a garden since our first year being married & we certainly love fresh garden carrots. This year (2015) was the first year I decided to can some carrots! And this was a super easy recipe that our grandson, Jackson Gunnar Lang (4 yrs old), helped me with when he stayed with us for a week around deer hunting time. Jackson helped put the carrots into the jars & he had a blast! It was a great bonding time!
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This recipe for Hot & Spicy Pickled Carrots is from