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Pickled Carrots

These spicy pickled carrots are a great side dish or table condiment.

2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
3 jalapenos
5 cloves garlic
3 bay leaves, whole
1 teaspoon fresh ground pepper
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 1/2 cups vinegar
1 1/2 cups water

1/2 Medium onion cut in large pieces

Peel and slice the carrots into 2 inches long, bite sized sticks.

Wash the peppers leaving the stems intact. Make 2 slices across in end of each pepper (like an X) to allow the liquids to penetrate. For a less spice version shake out some of the seeds.

Smash and peel the garlic. Do not chop.

Heat oil in a large, deep pot, add the carrots, peppers, onions, garlic, salt and the herbs. Cook over medium heat for about 10-15 minutes or until the peppers start to change color. Stir frequently.

Add the vinegar and sugar. Once boiling lower the heat and simmer for 10-15. The peppers will change colors again and become quite fragile.

Pack 6 pint size sterilized jars with the mixture and top with the liquid.

Process in a hot water bath for 10 minutes.

Once opened, the carrots will keep for several months in the refrigerator

Carrots sound good? Try the Pickled Peppers




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