Spice It Up Pickled Carrot Spears

Pickled Carrots

INGREDIENTS

2 Pounds Fresh Organic Carrots
5 1/2 Cups Cider Vinegar with 5% acidity
1 Cup Water
1 Tablespoon Kosher Salt
3 Tablespoons Sugar
2 large Cinnamon Stick
2 Dried Bay Leaves
2 teaspoons Pickling Spices
4 Small Dried Chiles for Jars
4 Cloves Garlic Peeled
1 teaspoon Whole Black Peppercorns

Directions

Peel carrots and cut into 4-inch spikes to fit into a pint jar, then place them in a bowl of ice water. The smaller and thinner the carrots are, the better they will be for this recipe.

Wash four pint canning jars and lids, and place the jars into a large pot of boiling water that will cover the jars by at least more than 2”. Put the lids and rings into a separate small pot of hot water.

Combine water, vinegar, salt, sugar, cinnamon, peppercorns, and bay leaves in a large pot and bring to a boil. Simmer for five minutes.

Remove jars from the water bath. Keep the water bath boiling so it will be ready when you fill your jars. Add the chilies,1/2 teaspoon of the pickling spices, and garlic at the bottom of each jar. Fill with carrot spikes packing tightly.

Pour your vinegar mixture into the jars over the carrots leaving 1/4” headspace at the top. Use a knife or chopstick to remove any air bubbles that may be in the jar. Carefully wipe and dry the top of the jar removing any of the liquid that may have spilled, and screw on lids and rings to finger tight - you don’t want to over tighten.

Place the jars back into the water bath for 15 minutes, then place on a cooling rack or towel for at least 12 hours. Do not move because this could affect your seal.

If after an hour or so the middle of the lid has not inverted where you can push down on the middle and it can be pushed down your jars did not seal properly so these will need to be refrigerated instead.

Label, store, and enjoy!

Makes 4 Pints