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Ingredients
- Makes four 1-pint jars
- Ingredients
- 3 pounds small (3- to 5-inch) carrots
- 3 cups white vinegar (5% acidity)
- 1/2 cup cider vinegar
- 1/4 cup cane sugar
- 2 tsps coriander seeds
- 2 tsps cumin seed
- 2 tsps black peppercorns
- 1 tsp red pepper seed
- 4 garlic cloves, peeled
View Full Recipe at The Garden of Eating
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 423 | |
| Calories from Fat 15 | 4% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 835mg | 24% |
| Total Carbs 67.96g | 18% |
| Dietary Fiber 3.3g | 11% |
| Sugars 53.65g | 36% |
| Protein 2.34g | 4% |
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%3C/p%3E%3Cp%3EIf%20you%20feel%20overwhelmed%20by%20the%20prospect%20of%20canning%20something,%20you%20can%20always%20make%20these%20as%20refrigerator%20pickles%20-%20do%20everything%20through%20step%204%20but%20stop%20short%20of%20actually%20processing%20the%20filled%20jars%20in%20the%20boiling%20water%20bath.%20Instead,%20just%20cover%20tightly%20and%20store%20in%20the%20fridge%20for%20up%20to%20a%20month.%20Enjoy!%3C/p%3E%3Cp%3EIf%20you're%20new%20to%20canning,%20start%20by%20reading%20this%20little%20primer%20I've%20put%20together.%3C/p%3E%3Cp%3EPickled%20Carrots%20with%20Coriander%20&%20Cumin%20Seed%3C/p%3E%3Cp%3E*%208%20sprigs%20fresh%20dill%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3E1.%20Bring%20a%20large%20pot%20of%20water%20to%20a%20boil%20and%20sterilize%20the%20jars,%20lids%20and%20bands.%3C/p%3E%3Cp%3E2.%20While%20your%20jars%20are%20boiling,%20wash%20and%20peel%20the%20carrots%20and%20remove%20the%20tops.%20Trim%20any%20carrots%20that%20are%20longer%20than%204%20inches%20so%20that%20they%E2%80%99ll%20fit%20comfortably%20within%20the%20jars%20and%20cut%20them%20in%20half%20lengthwise.%20Or,%20if%20you're%20using%20longer,%20fatter%20carrots,%20cut%20them%20to%20the%20right%20length%20to%20fit%20into%20your%20pint%20jars%20and%20slice%20them%20into%20quarters%20or%20sixths,%20depending%20on%20how%20fat%20they%20are.%3C/p%3E%3Cp%3E3.%20Combine%20the%20vinegar,%20salt,%20sugar%20and%20water%20in%20a%204-qt.%20stainless%20steel%20saucepan.%20Bring%20to%20a%20boil%20over%20medium%20heat,%20stirring%20until%20salt%20and%20sugar%20dissolve%20then%20reduce%20the%20heat%20and%20simmer%20until%20ready%20to%20fill%20jars.%3C/p%3E%3Cp%3E4.%20Divide%20the%20dried%20spices,%20garlic%20and%20fresh%20and%20dill%20evenly%20between%20the%20jars%20then%20pack%20tightly%20with%20the%20sliced.%20Ladle%20the%20hot%20pickling%20liquid%20into%20the%20jars%20to%20cover%20all%20the%20carrots,%201/2-inch%20headspace.%20Lay%20the%20lids%20on%20top%20and%20add%20the%20bands,%20tightening%20with%20your%20fingers.%20Using%20your%20jar%20lifter,%20place%20the%20jars%20in%20the%20boiling%20water%20bath%20and%20process%20for%2015%20minutes.%3C/p%3E%3Cp%3E5.%20Remove%20the%20jars%20from%20the%20boiling%20water%20bath%20and%20let%20stand,%20undisturbed,%20at%20room%20temperature%20for%2024%20hours.%20Check%20the%20seals%20by%20removing%20the%20bands%20and%20picking%20the%20jar%20up%20by%20the%20lid%20only.%20If%20the%20lid%20is%20firm,%20the%20seal%20is%20good.%20If%20not,%20you%20can%20either%20open%20it%20up%20and%20re-process%20it%20but%20I%20would%20just%20keep%20that%20jar%20in%20the%20fridge.%20Store%20properly%20sealed%20jars%20in%20a%20cool,%20dark%20place%20for%20several%20weeks%20before%20tasting.%20Store%20jars%20in%20a%20cool,%20dark%20place%20for%20up%20to%20a%20year.%20Refrigerate%20after%20opening.%3C/p%3E){kind=link}