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Spicy Carrots
You'll love having a jar of these
Spicy Carrots
on hand. They add a delicious spicy kick to everything you serve them with!
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Servings:
3
pints
Calories:
454
kcal
Author:
Veg Kitchen
Ingredients
5
garlic cloves
sliced
1
jalapeño peppers
sliced, with seeds
1
tsp
red pepper flakes
optional
2
lbs
carrots
4
cups
distilled white vinegar
1
cup
sugar
3
tbsp
salt
Instructions
Divide the garlic, sliced jalapeños, and pepper flakes—if using—among three clean, hot, pint canning jars.
Trim, peel, and cut the carrots 1 inch shorter than the jars. Pack the carrots into the jars.
Bring the vinegar to a boil in a large nonreactive saucepan.
Add the sugar and salt, and stir to dissolve.
Pour the brine over the carrots, covering the vegetables by ½ inch with liquid. Leave ½ inch of headspace between the top of the liquid and the lid.
Use the boiling-water method to can your carrots.
Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes.
Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.
Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Notes
The boiling-water method is necessary to tenderize these cold-pack pickles.
Nutrition
Calories:
454
kcal
|
Carbohydrates:
98
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
7204
mg
|
Potassium:
1022
mg
|
Fiber:
9
g
|
Sugar:
81
g
|
Vitamin A:
50767
IU
|
Vitamin C:
25
mg
|
Calcium:
137
mg
|
Iron:
1
mg
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