Source: Sherri Brooks Vinton, author of Put 'em Up (Storey Publishing, 2010)
This recipe was demonstrated at CUESA’s Market to Table program on August 27, 2010.
I like these carrots spicy, so I use a combination of jalapeño peppers and red pepper flakes. You can reduce the heat by adding fewer peppers or omitting the flakes. Make sure to sample your peppers for heat, as their potency varies. Note: The boiling-water method is necessary to tenderize these cold-pack pickles.
Makes about 3 pints
4-6 garlic cloves, sliced
1-2 jalapeño peppers, sliced (with seeds)
1 teaspoon red pepper flakes (optional)
2 pounds carrots
4 cups distilled white vinegar
1 cup sugar
3 tablespoons salt
- Divide the garlic, sliced jalapeños, and pepper flakes, if using, among three clean, hot, pint canning jars. Trim, peel, and cut the carrots 1-inch shorter than the jars. Pack the carrots into the jars.
- Bring the vinegar to a boil in a large nonreactive saucepan. Add the sugar and salt and stir to dissolve. Pour the brine over the carrots, covering the vegetables by ½-inch with liquid. Leave ½-inch of headspace between the top of the liquid and the lid.
Canning: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands.
Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Photo by Barry Jan.