Spicy Pickled Carrots

Ingredients:

• 2 lbs carrots, cut into 1/4″ slices

• 1/2 C cider vinegar

• 1 C hot water

• 1 tsp salt

• 4 cloves garlic

• jalapeno, seeded and quartered

• 1/2 tsp coriander seeds

• 1/2 tsp cumin seeds

• 1 tsp black pepper corns

• 2 bay leaves

• few sprigs of fresh oregano

Directions:

1. Sterilize 2 quart jars.

2. Sprinkle coriander, cumin and pepper corns in the bottom of the jar.

3. Add in 2 garlic cloves, 1 bay leaf, a few sprigs of oregano and two pieces of jalapeno.

4. Pack the jar full with carrot slices, leaving about 1/2″ of space from the top.

5. Make the brine by combining vinegar, hot water and salt.

6. Pour into the jar and seal with a sterilized lid.

7. Process in a water bath for 15 minutes and set on a towel to cool for 24 hours (at least over night).

Makes about 2 quarts of hot carrots.

Cooking time: about 1 – 1 1/2 hours.

#canning #carrots