And just in time as I was running very low on pickles. With a required posting date between the 14th and the 19th, combined with my friend Lisa's travel schedule, pickling was only possible on a weeknight. So last night we pickled, ate marvelous pasta from @popupgeneral, sipped wine from Copain from my friends @solanocellars and watched a bit of Olympic ice skating. What I hope that tells you is how easy and relaxed pickling can be. Unlike jam which requires stirring and close attention to reach a setting point, pickles are a quick and simple process. Essentially, prep vegetables, prepare vinegar mixture, boil vinegar, fill cans with vegetables and boiling vinegar and process.
Having experimented with rainbow carrots in the fall, we decided to try them again. What follows is a the recipe we used to end up with 11 jars of carrots. This recipe makes far too much of the vinegar mixture but as we ran out on our last pickling adventure we were happier with extra.
Spicy Pickled Carrots
10 bunches carrots, peeled, cut to the height of your jars, and quartered if large
Into each jar add 1 tsp coriander seeds, 1 tsp black pepper and a slice or two of habanero (optional)
For your cider mixture
combine 3 quarts water, 2 quarts cider vinegar, 1/4 cup salt, and 2tbs honey. Heat to a boil.
When the mixture boils ladle into jars with spices and carrots, clean rims, finger tighten lids and water bath process for 15 minutes.
I like to let these sit a few weeks before opening.
10 bunches carrots, peeled, cut to the height of your jars, and quartered if large
Into each jar add 1 tsp coriander seeds, 1 tsp black pepper and a slice or two of habanero (optional)
For your cider mixture
combine 3 quarts water, 2 quarts cider vinegar, 1/4 cup salt, and 2tbs honey. Heat to a boil.
When the mixture boils ladle into jars with spices and carrots, clean rims, finger tighten lids and water bath process for 15 minutes.
I like to let these sit a few weeks before opening.
The only clarification I'd like to make for anyone not familiar to working with habaneros is that the "slices" of habanero are really more like a tiny slivers about 1" long x 1/16" wide. I love the floral character of habaneros and the sensation of heat that they deliver: there really is a difference in the feeling in my head than from, say, a jalapeno pepper. That said, habanero's are extremely hot and one thin sliver delivers just the right amount of heat for me. Someone who loves super-hot food might go for 2 slivers. Also, wear rubber gloves when slicing the habaneros - I learned this one the hard way.
ReplyDeleteThe color of the carrots is awesome!!!
ReplyDeletePretty carrots! Here's my venture for this month's Can Jam:
ReplyDeletehttp://motherskitchen.blogspot.com/2010/02/vietnamese-carrot-and-daikon-pickle.html
I've recently been informed that spicy pickled carrots are the way to go! So I'm bookmarking your recipe for later. Love that you used the multicolor carrots as well, they must be beautiful in the jar.
ReplyDeleteLoving the carrots. They are absolutely beautiful.
ReplyDelete