Name: Spicy Pickled Carrots
Yield: Yield: 3 pints
Ingredients: 3 tbsp. red pepper flakes or hot peppers, sliced; ¼ cup pickling salt; 6 cloves garlic, sliced; 3 tsp. yellow mustard seeds; 2 cups water; 1 lb. carrots; 2 cups (5 percent acidity) distilled white vinegar

Preparation info

Yield:
3 pints

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

These carrot pickles retain a nice crunch after processing. Cut them into spears, round coins, or use a crinkle cutter if you prefer; in the end, they will all end up with the same great flavor.

Ingredients

1 lb. carrots
6 cloves garlic, sliced
3 tsp.

Method

Clean the carrots, trim off the ends, and peel them. It is preferable to use thin or medium-sized carrots when making carrot pickles. If you only have large carrots available, halve and/or quarter them lengthwise. Cut them to fit in the jar, which is about 4 inches if you are using pint jars. Consider using a colorful variety of carrots to liven up the look of the jars.

In a nonreactive