Feb 182010
I’ll try to update this with photos tomorrow.
Pickled Carrots
- 5 pounds carrots
- 2 cups water
- 6 cups vinegar
- 1/2 cup pickling salt
- 1 tsp pickling spice per jar
- 1/2 tsp red pepper flakes per jar
- 1 sprig of dill weed per jar
Wash and peel carrots. Slice into rounds 1/4″ thick or into sticks. Combine salt, water and vinegar in a pot and bring to a boil. Add spices and carrots to jars. Top with pickling liquid. Remove air bubbles, add lids. Can for 10 min in a water bath canner, adjust to your altitude.
I tried this last year because my carrots were just so teeny tiny I thought it would be perfect on the holiday cheese platter.I got an “it’s ok” response. The main complaint was it’s too vinegary.I plan to try again this year and use vinegar lemon juice and evoo. I did this with picnic tomatoes roasted with onions and basil and that’s all they talked about
Looking forward to seeing the photos!
Glad I found you! I’m now following from Friday Follow. Hope you’ll stop by soon….
Susan
http://www.BlackberryJamCafe.blogspot.com
Following you from Friday Follow. I can’t wait to read more on your blog, it’s great
)