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)
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
- Bring the vinegar, water, salt, and brown sugar to a boil in a large nonreactive pot. Stir to dissolve the salt and sugar.
- 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.
- 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