Tuesday, January 19, 2016

Pickled Carrots

We have the best and the most nutritious vegetables in our garden and we are able to eat fresh from the garden the year around.  What we don't eat fresh, I freeze and pickle, and share with seniors at the Activity Center.  At this time, the carrots are ready to harvest, but we cannot possibly eat them all, so why not pickle them?

I pulled up carrots, about two hefty bundles, washed them, and cut them up to fit pint sized jars.  After washing and cutting up the carrots, I put them in cold water to keep them crisp while I prepared the jars and the vinegar solution.

I used jars with rings and screw tops that I had washed.  Let's keep it clean, shall we?  I added a slim ring of yellow onion on the bottom of each jar.  I also added seven coriander seeds to each jar.

I prepared about three (3) cups cider vinegar and one cup water and let it come to a boil.  I added a tsp minced onion (store bought), a scant tbs dried red pepper, and a bay leaf.  I let this mixture come to a boil and it was ready.

While the vinegar concoction was coming to a boil, I packed the carrots into the jars and screwed on the tops (but not too tight).  The yield was four (4) jars and the vinegar solution covered all four with a tad to spare.  It had little to do with my measuring, but more with luck.

I put the four jars on a towel in my stockpot and let it come to a boil.  I turned the heat down and let it simmer for twenty (20) minutes. I carefully drained out some of the water and then was able to remove the jars and eventually put them on a shelf for use at a later time.

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