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Recipe: Pickled Carrots

It's never too early to start canning! If you have a winter crop of carrots going, this is a great recipe to preserve them.

2 pounds baby carrots
1 cup sugar
2 cups vinegar
1 1/2 cups water
1 teaspoon salt
1 cinnamon stick
1 tablespoon pickling spices

Cook the carrots until just tender. Drain and remove skins if you prefer . Slice or use food processor to cut in sticks. In medium saucepan over low heat, combine the sugar, vinegar, water and salt. Take a small cheesecloth bag, add the cinnamon stick and pickling spices, and tie it up. Add to the vinegar mixture in the saucepan, turn up the heat and boil 5 to 8 minutes.

Pack the hot carrots into 3 sterilized pint jars. Remove spice bag from the saucepan, and pour boiling hot syrup over carrots. Be sure to leave 1/2 inch headspace. Clean off lips to get a proper seal. Adjust caps. Process 30 minutes in hot water bath.

Note: vary recipe according to the size of your carrots, and your personal tastes.
Adjust processing time for your own canning product and elevation.

Copyright (c) 2009 VPLW

1 comment:

Anonymous said...

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But besides that I was impressed with the shelves they sell... they are perfect for ORGANIZING food storage and cans! They also sell survival kits and really good emergency preparedness things. You should check it out cuz I don't know of any other place that has stuff like theirs!