Difference between revisions of "Spicy Pickled Carrots"
(Created page with "From the kitchen of Alicia Wingren<br> 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces<br> 5 cloves garlic peeled and diced<br> 1 1/2 cups vinegar<br> 1 1/2...") |
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Revision as of 19:29, 27 July 2015
From the kitchen of Alicia Wingren
2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
5 cloves garlic peeled and diced
1 1/2 cups vinegar
1 1/2 cups water
10 bay leaves, whole
8 peppercorns
1 teaspoon salt
4 oz. pickled jalapenos
First make a sachet of the bay leaves and peppercorns (I use cheesecloth to make a pouch and tied it with kitchen twine).
Put a medium saucepan on medium-high heat. Pour in water, vinegar, salt, garlic cloves, and add the spice sachet. Cover, bring to a boil and boil for 5-10 minutes. Turn off burner and stir in sliced carrots & jalapenos (add water if necessary to cover). Leave on the stovetop to cool for 30-60 minutes. Put in jar (my batch fit in a half-gallon jar) and refrigerate. After the first day taste a carrot and remove bay leaf sachet, if desired. I usually remove it after the second day.
