Spicy Pickled Carrots

So its that time of year, root crops and lots of them! It took us a while to find a way that everyone would like carrots. Plain carrots, they like, but we wanted to store them for longer terms than just winter. We then went to pickling and they are good! One of our families favorite snacks is now pickled carrots. So we set off to get enough carrots!

Harvesting Carrots

The easiest way to clean these is to just spread them out in the yard and hose them down. Once that is completed the peeling began! Lots and lots of peeling! The whole family participate because the whole family loves them!
Here is the recipe:
Here’s what you need:
• 2 lbs of large carrots, peeled and sliced thick
• 5 cloves of garlic
• 1 1/2 cups of vinegar
• 1 1/2 cups of water
• About 10 bay leaves
• About a tablespoon of whole peppercorns
• About a teaspoon of salt
• About 4 or 5 large jalapenos sliced lengthwise into sticks (If you want them spicier add more!)
• A couple of jars for canning
Process Steps:
Step 1: Cut carrots to desired lengths and place in jars
Step 2: Add the rest of the ingredients and liquid and bring to a boil.
Step 3: When at a gentle boil, turn down the heat and let them simmer for about another 10 minutes.
Step 4: Let it all cool and transfer the carrots and jalapenos into jars and top off with the cooking liquids.
Step 5: Throw ‘em in the fridge and they’ll be good for months!
Here are some pics of the process:

We cut all the carrots into long skinny strips for easy pickin!

Added jalapeno, garlic, salt, pepper corn, and bay leaf

Cook Time!

Canned Spicy Pickled Carrots

Labeled and Stored in Jar Boxes