Spicy Pickled Carrots Canning Recipes

SPICY PICKLED CARROTS RECIPE

Steps:

• Gather the ingredients.
• 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.
• Tuck in the chile peppers. garlic, coriander, cumin, and bay leaf as you go.
• Bring the vinegar, water, honey, and salt to a boil.
• 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.
• 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.
• 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.

SPICY PICKLED CARROTS

Steps:

• In a medium saucepan, combine all the ingredients with 1 cup water. Bring to a boil; reduce to a simmer, and cook until onion is crisp-tender, 3 to 4 minutes. Transfer to a bowl, and refrigerate until cold, about 3 hours; serve with a slotted spoon. Store in an airtight container in the refrigerator for up to 3 days.