Spicy Pickled Carrots Recipe
This delicious pickled carrot recipe contains chile peppers, garlic, herbs, and spices. It keeps in the fridge for three months.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
Tightly 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 3
Tuck in the chile peppers. garlic, coriander, cumin, and bay leaf as you go.Step 4
Bring the vinegar, water, honey, and salt to a boil.Step 5
Pour 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 6
Screw 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 7
To 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.