i heed warnings. i really do.
I’m cutting it close I know, but I’ve been feeling my special brand of melancholy that comes with following the rules. I want to not, but alas, I must. I’ve got to live to see another month of canning. Blasted low acid carrots! They are the Feb Produce star of the Tigress’ Can Jam.
I just had to bring home lots of carrots. What’s a girl to do without options? I couldn’t decide. For a minute there, it was so going to be a 3 way. Carrots, 3 ways. I was going to get fancy. I guess I’ll have to leave that to Tigress.
This month in particular, I wanted to use my inexperience as a tool to really learn. I went looking for recipes. The ones in books. They felt a little more vetted and I wanted to be safe. I’m may not be sure if I’m going to want to inject botulism in my face, but I am sure I don’t want to ingest it.
Because I need to stick as close to the letter as possible, I went back to what is becoming my favorite little book, The New Preserves. I decided the Sweet Pickled Baby Carrots below were the easiest for me to do without having to take too many risks.
Sweet Pickled Baby Carrots
adapted from Anne V. Nelson’s The New Preserves: Pickles, Jams and Jellies
1 – 1 1/4 pound baby carrots
3/4 c water
3/4 c cider vinegar
1/2 c sugar
1 tablespoon kosher/pickling salt
3/4 teaspoon mustard seeds
3/4 teaspoon celery seeds
6 whole cloves
1 cinnamon stick
3 dried red peppers
1 sm knob of ginger
The Nikki Bits: I had to do something. I brought the heat. I added a little spicy with the red pepper and a little depth with the ginger.
The Making: Super simple. Wash and sterilize 3 half pint/3 quarter liter Weck jars in the water bath. Divide the carrots and spices between the jars, breaking the cinnamon lengthwise. Bring vinegar, salt, sugar and water to a boil. Cover the carrots with the liquid, leaving 1/2 in head space. Wipe rim. Place seal and top. Screw closed or add clamps. Using jar lifter, place jars into water bath. Return the water to a boil. Process for 30minutes.
What’s Next: While I happily will wait the two weeks needed for time to bring the sweet pickled heat, I’m going to get to those other carrots. Sans water bath processing, this could get interesting.
Savoring India did just come in from the library. I could make a pickle to go with the Aloo Gobhi that’s been on my mind since the cauliflower called my name at the Farmers’ Market today. And I’ve got to do something fresh tarragon in the fridge. Options, gotta love ’em.
This is fun.
Nikki♥
Lookin’ good and how perfect to pack those conical veg into Weck jars.
Those little carrots look so beautiful all neatly arranged in their jar. Lovely!
i made these and brought them to denmark at christmastime in ’08 – and my pickle-loving extended in-laws loved dem pickles. i think you will too! … love the hot addition.
now, about savoring india – i luv that book! it’s gorgeous and i actually took a 3 day course with ms sahni. she is the shizzle. …and so are those quick carrot pickles. we make them quite regularly around here, you can find my version listed under carrot fire pickle in my recipe sidebar. make ’em! 🙂
Gloria & Julia… Thx so much.
Tigress… I had to start a few other things so that I wouldn’t think about my cute little carrots in the cupboard. I’m glad the recipe is a winner.
I’m so excited to get down into Savoring India. The carrot pickle is soooo easy and tasty. I’ve been nibbling straight out of the bowl. Will def try your version next.
The aloo gobhi with a bit of the carrot pickle was beyond good. Cauliflower is my new best friend.
N♥
I’m absolutely in love with the 2nd picture!!!!
Yum! I made spicy pickled carrots for the Can Jam. I’ve been wanting to try the Weck jars but am a little nervous. Are they hard to use?