Pickled Carrots

April 20, 2015

Pickled Carrots

Lorraine Glazar, Tucson CSA

Here is a recipe which makes a great home staple or an excellent host/hostess gift!  If you are in the kitchen anyway, it doesn’t take much time for prep.  Also is a good way to dispatch a temporary surplus of carrots!

1 pound carrots

For the liquid:
¾  cup vinegar
¾ cup water
½ cup sugar

Per Jar:
3 slices peeled ginger root
½ teaspoon whole cumin seeds
1 ½ teaspoon yellow mustard seeds

Put two pint size jars or 4 half pint jars into a tall stockpot that has a rack or a dishcloth in the bottom.  Cover with water to one inch above the top edge of the jars, and bring to a boil, then lower the heat to maintain the boil for ten minutes.  Cover the lids with hot water in a bowl to one side.

Peel carrots or not as you prefer.  Slice in sticks (which I think are easier to pack) or ¼ inch wide chips. Put them into a quart saucepan and barely cover with salted water.  Bring to a boil and boil for 3 minutes for chips or 5 minutes for sticks, then drain.  You are just increasing the carrots’ ability to absorb the flavorings in the jar; the amount you boil them has no impact on the food safety of the pickle.  You could also pack them raw.

Combine the vinegar, water, and sugar in a small saucepan, bring to a boil and boil for 3 minutes.  While that’s boiling, fill each jar with three slices ginger and the seeds, and pack them with the carrots.  Pour the hot syrup over them to cover (to within ½ inch of the lid), clean the jar rims with a clean paper towel or dishcloth, put the lids on and screw the rims finger tight.  Put the full jars back into the hot boiling water bath and allow the pot to come back up to a full rolling boil.  Set a timer for ten minutes for half pint jars or fifteen for pint jars.  After the time is up, take them out onto a clean dishtowel and allow to sit undisturbed until cool.

Variations:  for a saltier pickle, use the water from boiling the carrots as the water in the pickling liquid.  You can also add additional warm whole spices:  a few pods each of whole coriander or cardamom  to each jar, and a one inch piece of stick cinnamon.

 

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