Pickled Spicy Carrots Recipe

Turn up the heat in your canning recipes and try this Pickled Spicy Carrots Recipe.

Put Em Up by Sherri Brooks Vinton, Storey Publishing

The step-by-step instructions and 175 tasty recipes in “Put ’Em Up!” will have the most timid beginners filling their pantries and freezers with the preserved goodness of fresh produce in no time.

Cover Courtesy Storey Publishing

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Put ’Em Up! (Storey Publishing, 2010) offers your grandma’s traditional home-canning methods with a modern twist. Flavors are brighter, batch sizes are more flexible and up-to-date methods make the process safer and easier. An extensive techniques section allows you to think outside the box and learn a variety of food preservation methods such as freezing, drying and pickling. Create time-honored traditions such as apple butter to inventive new favorites such as figs in honey syrup or fennel confit. Even beginners who’ve never canned before can easily pick up preserving skills from this vibrant guide to canning. These Pickled Spicy Carrots pack a lot of punch with their heat and flavor. 

You can purchase this book from the GRIT store: Put ’Em Up! 

More from Put ’Em Up!:

Learn the Boiling Water-Bath Canning Method for Preserving Food
Pickled Beets Recipe with Dill 
Granny's Chow-Chow Relish Recipe 
Refrigerator Zucchini Pickles Recipe 

Pickled Spicy Carrots Recipe

Makes about 3 pints

I like these carrots spicy, so I use a combination of jalapeño peppers and red pepper flakes. You can reduce the heat by adding fewer peppers or omitting the flakes. Make sure to sample your peppers for heat, as their potency varies.

Note: The boiling-water method is necessary to tenderize these cold-pack pickles. 

Ingredients 

4-6 garlic cloves, sliced
1-2 jalapeno peppers, sliced, with seeds
1 teaspoon red pepper flakes (optional)
2 pounds carrots
4 cups distilled white vinegar
1 cup sugar
3 tablespoons salt

Prepare 

1. Divide the garlic, sliced jalapenos, and pepper flakes, if using, among three clean, hot, pint canning jars. Trim, peel, and cut the carrots 1 inch shorter than the jars. Pack the carrots into the jars.

2. Bring the vinegar to a boil in a large nonreactive saucepan. Add the sugar and salt and stir to dissolve. Pour the brine over the carrots, covering the vegetables by 1/2 inch with liquid. Leave 1/2 inch of headspace between the top of the liquid and the lid.

Preserve 

Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

Pickled Spicy Carrots Recipe excerpted from Put ’Em Up! A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling © by Sherri Brooks Vinton, used with permission from Storey Publishing, 2010. Buy this book from our store: Put ’Em Up!.

Also, check out Sherri’s new book, Put ‘Em Up! Fruit, available from Storey Publishing in April 2012.