Day 3 of Pickle Week! So far, we’ve looked at Dill Pickles and Pickled Beets, how about some Pickled Carrots?
These and beets are pretty much the only exceptions to my intense aversion to sweet pickles… but a little sweetness suits carrots and beets in a way that just seems wrong for cucumbers, IMNSHO. Not TOO much sweetness, though!
These are great – clean tasting, and perfectly crunchy. I love the way the apple cider vinegar works with the carrot flavor, but feel free to substitute regular vinegar (5%) if you prefer.
Because the brine is the same across the jars – the flavors are added to the jars before the carrots and brine – it’s really easy to make several different flavors of carrot pickles at a time. My two favorites are represented here – dilled and ginger – but feel free to go a little wild with it. Coriander, hot pepper flakes, sliced habaneros… add whatever flavors you think you’d like with carrots, directly to the jars!
A few notes about pickling:
1. The amount of brine you’re going to need will vary widely depend on the shape and size of your carrot slices, the size of jar you use, and how well you pack them into the jar. Have a lot of extra vinegar on hand, and either make more brine than you think you’ll need, or be prepared to make more as you go.
2. Pickling salt is usually available with the canning supplies in any grocery store. You’ll want to use this, rather than regular table salt – the anti-caking additives in table salt can make your pickle brine go murky and ugly.
3. While you can use previously-used jars for canning (when WELL washed and sterilized!), you need new lids for each new batch. Safety first!
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