No canning skills required: All you need are some common pantry spices to preserve carrots, beets, turnips, and more with this delicious recipe from Kelly Geary, expert pickler and author of "Tart and Sweet."
Source: Whole Living, January/February January/February 2012
- 1 1/4 cups apple cider vinegar
- 2 1/4 teaspoons coarse salt
- 2 1/4 teaspoons brown sugar
- 2 cloves garlic
- 1 hot pepper, such as habanero
- 1 cinnamon stick
- 1 fresh bay leaf
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1 tablespoon black peppercorns
- 1 pound carrots, peeled and sliced into thin rounds
Bring the vinegar, 3/4 cup water, salt, and brown sugar to a boil in a medium stainless steel saucepan. Stir, dissolving the salt and sugar.
Heat a 1-quart jar: Fill it with hot water and let it sit a couple minutes before pouring out. (The heat will prevent shattering when you pour in the boiling brine.) Add garlic, hot pepper, and spices.
Pack the jars tightly with carrots. Pour in hot brine. Cover and let cool overnight before eating.
Spiced carrots can be stored in the refrigerator for up to three weeks.