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Sunday, March 8, 2009

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


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