Pickled baby carrots make great snacks, appetizers, and salad toppings you can enjoy year-round.
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Pickled Curried Baby Carrots
2016-05-06 21:21:02
Makes about 6 pints
Ingredients
- 3 pounds baby carrots, peeled
- 6 cups distilled white vinegar
- 1 cup water
- 1 cup sugar
- 2 tablespoons pickling salt
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon crushed red pepper, divided (optional)
Instructions
- Trim carrots to fit in pint jars, allowing for 3/4 inch headspace.
- Prepare 6 wide-mouth pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner.
- In a large nonreactive Dutch oven, bring vinegar and next 5 ingredients to a boil over high heat, stirring occasionally. Add carrots, and bring mixture to a low boil; cook for 10 minutes, stirring occasionally. Remove from heat.
- Add 1/8 teaspoon crushed red pepper to each jar, if desired. Pack carrots into hot sterilized jars. Ladle hot vinegar mixture into jars to cover carrots, leaving ½ inch headspace. Remove any air bubbles, and adjust headspace as necessary. Wipe jar rims with a clean, damp cloth. Immediately cover with lids, and screw on bands to fingertip-tightness.
- Process in boiling water-bath canner according to manufacturer’s instructions for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on counter to cool, undisturbed, for 24 hours. Check seals. Let stand in a cool, dark place for 2 to 3 weeks before opening. Refrigerate any unsealed jars for up to 1 week.
Notes
- Pickling salt can be found with canning supplies or in the spice aisle.
Paula Deen Magazine https://pauladeenmagazine.com/
[/fusion_builder_column][fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Peel the carrots, and trim the stem ends so they’ll fit upright in jars. Alternate wider and thinner ends of carrots to pack snugly in jar. [/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Cooking the vegetables in the brine jump-starts the fermentation process and ultimately keeps them from spoiling. A brine is a solution used to preserve vegetables in pickling.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]If vegetables are cooked in the brine, use a slotted spoon to remove them for packing into jars.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Place a canning funnel in the jar, and ladle the hot brine over the vegetables. If necessary, adjust the liquid to ensure a ½-inch headspace.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]