Pickled Carrots

• Vegan
• Gluten free

• Produce

  • 3 lbs Carrots
  • 3 Garlic cloves
  • 3 Red chili peppers, small dried

• Baking & Spices

  • 2 tbsp Pickling salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 cups Apple cider vinegar

• Nuts & Seeds

  • 1 1/2 tsp Cumin seeds, whole

• Liquids

  • 2 cups Water

Found on westoftheloop.com

Description

Ingredients

• 3 lbs carrots, preferably with the green tops on
• 2 cups apple cider vinegar
• 2 cups water
• 2 TB pickling salt
• 1 TB sugar
• 1 1/2 tsp whole cumin seeds
• 3 small dried red chili peppers
• 3 garlic cloves, peeled

Directions

• If canning for shelf-stability, prepare a boiling water bath and heat three pint jars.
• Peel the carrots and cut them into sticks 3-4 inches long.
• Combine vinegar, water, salt and sugar in a large saucepan. Stir to dissolve the salt and sugar, and bring the mixture to a boil over high heat. Once it boils, turn off the burner and remove the brine from the heat.
• Pack the blanched carrots into the warm jars as tightly as they will fit.
• Add seasonings to each jar: ½ tsp cumin seeds, one chili pepper, and one garlic clove per jar.
• Ladle the hot brine over the carrots in the jars leaving 1/2 inch headspace at the top of the jar.
• Bubble the jar well and remeasure the headspace, adding more brine if necessary. Wipe the rims with a damp cloth to remove any residue.
• Place the lids on the jar and screw on the ring just until you feel resistance.
• Repeat with the remaining jars. If not canning the carrots, store in the refrigerator and wait one to two days before eating to allow flavors to develop.
• To can the carrots to be shelf0stable, process the jars in a boiling water bath for ten minutes. Allow to cool in the water for five minutes before removing.
• Allow the carrots to cure for one weeks before opening.
• Store unopened jars in a cool, dark place for up to one year.