Janet Cooper

Pickled Carrots

Preparation info

  • 1 half pint

    jar
    • Difficulty

      Easy

Appears in
Home Canning and Preserving
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

When the Salad Bar Pickles are sealed, if there is at least ½ cup syrup left, consider making this recipe.

Ingredients

  • small carrots
  • 1 teaspoon salt
  • 1 cup water

Method

  1. Cut enough small carrots into quarters lengthwise to fill a half-pint jar. Make a brine of the salt and water in a nonreactive bowl, and soak the carrots for 1 hour. Rinse and drain well.
  2. Heat the syrup, adding some of the additional seasonings if desired.
  3. Add the carrots, bring to a boil, and store in the refrigerator in a half-pint jar or other nonr