We picked the last of our carrots for this year. Wow…so many carrots! I made about ten pounds of them into a curried carrot soup and put it into the freezer. Now what to do with the extra four or so pounds that I have waiting in the fridge? How about spicy pickled carrots!?
I’m not sure how they will taste, but it’s better than letting them spoil. The brine recipe was easy and I can’t wait to taste them in a couple of weeks. I didn’t have a hot water bath ready for them after the jars were sealed. So, these carrots will have to go into the fridge downstairs. Lots of space in there right now since I’m trying to cut out all my sodas…we shall see.
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Brined Carrots
Ingredients
Method
- Pour the water, vinegar, salt, and spices into a small saucepan. As it comes to a boil, pack your veggies into a freshly washed jar.
- When the brine is boiling, pour it into the veggie-packed jar, leaving about 1/2 inch of headspace. Use a butter knife to remove any trapped air bubbles.
- Gently screw a two-part canning lid on the jar (making sure to protect your hands with a towel or potholder) and let the jars sit until it’s cooled down. Once the jar is fairly cool, it should still go in the fridge. Let them cool for 2-3 days before eating.
- Since these were not processed they should be stored in the refrigerator.
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