Sunday, February 14, 2010

When you have extra - pickle it!

After the Market Supper I ended up with a ton of baby carrots, and believe me we've been eating them like crazy, but I decided to extend their shelf life by pickling them. I didn't officially "can" them but just put this jar in the fridge - I think a bloody mary is in my future!! Recipe adapted from Well Preserved

Pickled Carrots 1 large quart jar

3/4 cup water
3/4 cup white vinegar
1 tablespoon sugar
1 tablespoon kosher salt
couple cloves garlic
1 red chili pepper
few peppercorns or some pickling spice
about 1 pound baby carrots (not those little ones from the grocery store!) real ones - unpeeled!
1 sprig fresh rosemary

Boil the water, vinegar, sugar, salt for about 5 min. Pack the carrots in the jar with the rosemary, pepper and garlic. Pour over the liquid so it covers the carrots. Process in a hot water bath for 10 min. or just put in the fridge. Let it sit for a couple weeks - then dress up a bloody mary or use like a pickle with your sandwich.

Post Note: -I'm part of this "Can Jam" challenge and I guess I'm a little ahead of the game because I just happened to pickle these carrots at the end of January before the "official" announcement was made -Great minds think alike!!

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