Spicy Pickled Carrots Recipe
This delicious pickled carrot recipe contains chile peppers, garlic, herbs, and spices. It keeps in the fridge for three months.
- Serves: 8 persons
- 1pound carrots (peeled and cut into 3- to 4-inch spears)
- 2to 3 small fresh chile peppers (or dried chile peppers)
- 1clove garlic (peeled)
- ¼teaspoon whole coriander seeds
- ¼teaspoon whole cumin seeds
- 1bay leaf
- ¾cup white wine (or cider vinegar)
- ½cup water
- 1teaspoon honey
- ½teaspoon kosher salt (or another non-iodized salt)
Step 1Gather the ingredients.
Step 2Tightly pack the carrots into a clean 1-pint canning jar (it is not necessary to sterilize the jars for this recipe unless you will be processing in a boiling water bath). It is easier to lay the carrots in lengthwise if you put the jar on its side and slide the carrot spears in horizontally.
Step 3Tuck in the chile peppers. garlic, coriander, cumin, and bay leaf as you go.
Step 4Bring the vinegar, water, honey, and salt to a boil.
Step 5Pour the hot liquid over the carrots and seasonings in the jar. The carrots should be completely covered by the liquid, but there should be 1/2-inch space between the top of the liquid and the rim of the jar.
Step 6Screw on a 2-piece canning jar lid and put the jar of spicy pickled carrots into the refrigerator and start enjoying them after they've had two weeks for the flavors to develop.
Step 7To be able to store at room temperature , pack sterilized jars with the ingredients and process the jar(s) in a boiling water bath for 10 minutes. You must use a canning jar and canning lid to process in a boiling water bath.