Canning: Pickled Carrots
Saturday, August 28, 2010
Carrots are just fine, but sometimes they feel a little boring to me. Pickled carrots to the rescue! They’ve got more kick than fresh, are easy to make (especially when you have a bag of baby carrots hanging around) and a delicious snack with hummus. You can make these pickles over night in the refrigerator, or can them, like I did above. I love them at picnics! I started with this recipe originally published in Gourmet magazine. I cut the sugar a bit, and used dried hot thai peppers for extra kick. Adjust the garlic, dill and hot peppers to your liking!
Posted by Erin on 08/28 at 09:11 AM
Page 1 of 1 pages
