Drain and set aside. In a saucepan, combine sugar, vinegar, water and salt. Tie the cinnamon stick and pickling spices in a cheesecloth bag. Add to the vinegar mixture. Boil 5 to 8 minutes. Pack carrots into 3 sterilized pint jars. Remove …
Preview
See Also: Share RecipesShow details
1 cup sugar 1/4 cup canning salt 1 teaspoon mustard seed 1 teaspoon crushed red pepper flakes 1/2 teaspoon celery seed 1/2 teaspoon ground turmeric Directions Step 1: …
Combine vinegar, water, sugar and salt in a 6- to 8-quart nonreactive pot (see Tips) and bring to a boil. Stir until the sugar is dissolved. Add the carrots, onion and jalapeños; return to a boil. Remove from heat and let stand for 10 minutes.
Add the spices to the bottom of the jar. Peel the carrots, then slice them in whatever way you choose before packing them into the canning jar. Bring the vinegar, water, salt, and sugar to a boil on the stove and then pour it over the top of the carrots in the jar, leaving 1-inch headspace.
Pickled carrots can be processed safely in a water bath canner. This recipe yields about 6 pints. Let’s learn how to pickle carrots! {FAQ} How Do You Eat Pickled Carrots? {FAQ} How Long Do Pickled Carrots Last? {FAQ} How Long Before You Can Eat Pickled Carrots? {FAQ} Pickled Carrots Without Sugar? {FAQ} Do You Have to Peel Carrots Before Pickling?