Recipes

Mexican Baby Carrots

Photo by Tim Hussey

recipe heading-plus-icon

yields

4 quarts

    Ingredients
  • 5 cups apple cider vinegar
  • 2 cups water
  • 3 tablespoons kosher salt
  • 3 tablespoons brown sugar
  • 4 pounds baby carrots, peeled, topped, and tailed (see note)
  • Per Jar
  • 2 cloves garlic
  • 1 hot pepper, such as habanero
  • 1 cinnamon stick
  • 1 fresh bay leaf
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 1 teaspoon fennel seed
  • 1 teaspoon black peppercorns
steps
  1. Bring the vinegar, water, salt, and brown sugar to a boil in a large nonreactive pot. Stir to dissolve the salt and sugar.
  2. Place garlic, hot pepper, and spices in each hot jar. Pack the jars tightly with baby carrots. Pour boiling brine over the carrots, leaving ½ inch headspace and making sure the carrots are covered in liquid.
  3. Check for air bubbles, wipe the rims, and either refrigerate or seal by processing for 15 minutes

Note: When prepping the carrots, go ahead and leave ¼ to ½ inch of green stem, but make sure to remove as much grit as possible. This bit of green makes for a snazzy presentation.

  • courtesy of Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen Rodale Books, 2010

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