By popular request, here is my spouse’s recipe for pickled carrots, which is derived from the one in Topp and Howard’s excellent The Complete Book of Small-Batch Preserving. Note that this is a canning recipe, not a cold pickle. Note also that the original recipe calls for only ¼ tsp of hot pepper flakes per jar, to which we say, “Bah.”
|3 tbsp||finely chopped fresh oregano or 1 tbsp (15 mL) dried||45 mL|
|1-3 tsp||hot pepper flakes (per jar)||5-15 mL|
|2||small cloves garlic||2|
|1 lb||peeled baby carrots||500 g|
|1 ½ cups||white vinegar||375 mL|
|½ cup||granulated sugar||125 mL|
|⅓ cup||water||75 mL|
|1 tsp||pickling salt||1 mL|
Remove the hot jars from the canner and add one garlic clove and your desired volume of chili flakes to each jar.
Pack in the carrots (see picture) leaving 1cm (½ inch) of head space.
Combine vinegar, sugar, water, and salt in a small saucepan and bring to a boil.
Pour hot liquid over carrots (in jars) to within ½ inch of the top.
Process for canning: 15 minutes for 500 mL jars.
A 2lb (approx. 1kg) bag of baby carrots will make 1750 mL of pickle. We usually use 250 mL wide-mouth jars—they make great gifts.