Monday, October 19, 2009

MMMMMMMMMore pickles

This moning my canner was still out on the stove from yesterday's canning project.  I thought I might as well get another small pickle project done before washing it up and storing it away.  Todays project is pickled carrots.  I like the italian style ones and Ben enjoys the mexican style ones, so I did both. The following recipe is enough brine to make about 6 pints of pickled carrots.

To start with, sterilize your jars.  Then you'll want to make a pickling brine.  This time I used this recipe:    
    5 Cups vinegar
    1 Cup water
    2 Cups sugar
    2 Tablespoons sea salt
    4 Tablespoons mustard seed (whole)

You will also need:
     Carrots (about 1/2 lb per pint jar)
     Garlic (1 clove per pint)
     Onion (1/4 Cup per pint of Mexican style)
     Jalepeno pepper (1/2 pepper per pint of Mexican style)
     Green bell pepper (about 4 cut sticks per pint)

Bring the brine to a boil.  In the mean time, wash-peel and cut your carrots.  For Italian style I made carrot sticks and for Mexican style I cut rounds. 

Peppers, onions and garlic add flavor and color to your pickled carrots

Start with Italian style pickled carrots. **It  is important to start with these because when you cook the Mexican style ones the brine will get too spicy due to the jalepeno peppers.**

Place a pinch of mustard seed in the bottom of the sterilized jars along with a pinch of whole leaf oregeno.  Add a whole garlic clove (I like to slightly crush them with the side of my knife first.)  Then add your raw green pepper sticks.

Place  your cut carrots into the hot brine.  Cook this on medium heat for about 8 minutes or until the carrot sticks are al dente.

You can fit about 1/2 lb of carrot sticks in a pint jar

Next add these hot carrot sticks to your jar using tongs.  Cover these with brine leaving about 1/2  inch of headroom in the jars.  Now put the lids and rings on jars and set aside on a towel on your counter.

For Mexican style pickled carrots:
Cut your cleaned carrots into rounds.  Cut jalepeno peppers in rounds and dice onions in large pieces.  Add these to the remaining brine and cook on medium heat for about 10 minutes or until al dente.

Cooking the mexican pickled carrot mixture

Add 1 slightly crushed garlic clove to bottom of each hot jar.  When the carrots mixture is cooked add that to the jar.  Be sure to include jalepeno pepper slices in each of the jars.  Cover with hot brine leaving about 1/2 inch of  headroom.  Add lids and rings.
Place both  Italian and Mexican style carrots into your water bath canning rack and waterbath for 10 minutes.
Remove from canner onto a towel on your counter and allow to cool.  Once completely cooled  remove the rings and label your jars.  Store in a dark cupboard for at least 1 month to allow for all the flavors to mature.  Ours should be ready to go for Thanksgiving!

Yummy Mexican and Italian pickled carrots!
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  1. These and the other green tomato pickles that you've been making lately look absolutely yummy (well except for the Mexican style cuz I'm allergic to pepper and peppers if you can imagine such a thing!) Your relish tray must be a lot of fun!

  2. Thanks Rose. I am looking forward to making some exciting and different relish trays for the holidays. I guess with a pepper allergy you would have a lot of other spices to perk up your dishes.


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