Monday, May 2, 2011

Sweet & Hot Carrot Pickles


6 cup water
6 cup apple cider vinegar
5 tablespoons kosher salt
2 tablespoons of crushed bay leaves
2 tablespoons of peppercorns
2 tablespoons of hot pepper flakes or 3 whole chilies
2 tablespoons of allspice
2 tablespoons of coriander seeds
2 tablespoons of whole cloves
2 tablespoons of garlic
2 tablespoons sweet chili sauce
2 cups brown sugar
At least 10 pounds Carrots cleaned sliced to your size and taste
(For smaller batches the vinegar and water ratio is 1 cup water:1 cup vinegar: ½ cup sugar:1 tablespoon salt and spice to taste)

  • Combine everything except carrots in a sauce pan and bring to boil over medium heat.
  • Pack clean hot jars with carrots
  •  Ladle in hot syrup
  •  Immediately fill hot pint jars with mixture leaving 1/2" head space.
  •  Remove trapped air bubbles.
  •  Wipe jar then adjust two piece caps.
  •  Process jars in boiling water canner for 10 minutes for pint and 15 minutes for quarts.


No comments:

Post a Comment