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No canning skills required: All you need are some common pantry spices to preserve carrots with this delicious recipe from Kelly Geary, expert pickler and author of "Tart and Sweet."

Whole Living, January/February 2012

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Credit: Emily Kate Roemer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 3 weeks.

Cook's Notes

These zesty slices are a great snack straight from the jar, but they're also amazing in fish tacos, layered on sandwiches, or tossed in salads.

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