Spicy Carrot Recipe
With summer coming to an end, now is the perfect time to “put up” some of the fresh fruits and vegetables currently in season. Celebrated cookbook author Sherri Brooks Vinton shared with us her recipe for Spicy Carrots from her Put ’em Up! cookbook. Give it a try and let us know how it goes!
Makes about 3 pints
Note: The boiling-water method is necessary to tenderize these cold-pack pickles.
4-6 garlic cloves, sliced
1-2 jalapeño peppers, sliced, with seeds
1 teaspoon red pepper flakes (optional)
2 pounds carrots
4 cups distilled white vinegar
1 cup sugar
3 tablespoons salt
Can: Use the boiling-water method. 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.
Excerpted from Put ’em Up! (c) by Sherri Brooks Vinton, Photography (c) by Kevin Kennefick, used with permission from Storey Publishing.
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