Spicy Pickled Carrots
Next recipe in the canning series.
Now this is sort of a relish and it is a bit on the spicy side, you can omit the chilis when creating the relish.
2 lb carrots, cleaned and cut into match sticks
2 Onions, cut in half and thinly sliced
3 lemons, quartered
1/3 cup apple cider vinegar
4 cloves or garlic, minced
3 Anaheim chilis, seeded and cut into match sticks
2 tablespoon fresh oregano, minced
2 tablespoons of olive oil
2 cups water
1 cup apple cider vinegar
1/3 cup agava
2 tablespoon sea salt
1 tablespoon corse ground black pepper
1 tablespoon coriander seeds
1 tablespoon celery seeds
1 tablespoon yellow mustard seeds
1 teaspoon cumin seeds
In large sauce pan place carrots, lemons, 1/3 cup of apple cider vinegar, salt and then add water to cover. Bring to a boil and reduce heat, simmer for about 5 minute or until carrots are tender but still crisp.
In a Large bowl place the balance of the first list of ingredients, toss.
Drain carrots and place hot carrots in the bowl and toss well to combine. Set aside
In another sauce pan place all of the brine ingredients, bring to a boil, reduce and simmer for 10 minutes.
Now place carrot mixture into mason jars, contents should come with in 1/2 to an 1 from the rim.
Whisk brine, then pour hot brine in jars, just covering contents. Hand tighten lids, place in a hot water bath for 10 to 15 minutes. Remove, let cool, check lids for the depression, then fully tighten and store. If the lids are not depressed, clean rim, reboil lids, the cover and reboil.