Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.

Spicy Carrots and Jalepenos

I managed to finally put up some of the carrots that have been stalking me (ha ha).  I changed the below recipe by doubling the jalepenos, adding onion and mustard seeds.  They are really delicious. Thanks to Dad Cooks Dinner recipe.

Recipe: Spicy Pickled Carrots from
Adapted From: University Of Georgia, National Center for Home Food Preservation: Pickled Carrots


  • 4 clean pint or 1/2 liter jars (I used wide mouth pint jars)
  • Wide mouth funnel (Optional if you have steady hands when spooning boiling liquids.)
  • (Optional, if canning) Large pot for the canning water bath, and a rack to lift the jars from the bottom of the pot
  • (Optional, but useful) Canning tools – jar lifting tongs, bubble removal tool, and lid lifter

This recipe makes four pints of pickled carrots, and scales up easily

  • 2 1/2 lbs carrots, cleaned, trimmed, and sliced 1/4″ thick
  • 5 1/2 cups vinegar (white or cider)
  • 1 cup water
  • 2 cups sugar
  • 2 tbsp canning salt
  • 2 Jalapeno or Serrano peppers
  • 4 cloves garlic, peeled and crushed
  • 4 bay leaves
  • 20 peppercorns
  • 4 tsp salt

For an overview of boiling water canning, see the Principles of Home Canning or pick up a copy of the Ball Blue Book 

1. Prep the ingredients: Trim the carrots, then slice into 1/4″ thick slices. (I use the thin slicing disk on my food processor.) If canning the carrots, put the canning pot on the stove and fill it with enough water to cover the jars when they are added. Cover the pot, and bring to a simmer.

2. Simmer the carrots: Meanwhile, put the carrots, vinegar, water, sugar and 2 tbsp canning salt in a large saucepan or dutch oven, and bring to a boil. Reduce the heat, and simmer the carrots for 15 minutes.

3. Fill the jars: In each pint jar, put 1/2 a jalapeno pepper, 1 bay leaf, 5 peppercorns, and 1 tsp salt. Using a slotted spoon, fill each jar with carrots, leaving 1/2″ of head space at the top of each jar. Ladle enough brine into each jar to cover the carrots, again leaving 1/2″ of head space. If you are doing refrigerator pickles, you’re done – cover the jars and skip to the “rest for at least a week” step. If you’re canning the pickles, read on…
*This step is where the canning funnel comes in handy. Spooning hot carrots and ladling hot brine is a mess. The funnel helps get everything into the jars, and not all over the counter top.

4. Process the jars: Wipe the rims of the jars and apply the lids. Lower the jars into the canning pot, and make sure they are covered with 1″ of water. Cover the pot with its lid, bring the water to a rolling boil, then process in the hot water bath for 15 minutes. Remove the jars from the pot, and let rest for 12 to 24 hours before testing the seal on the lids.

*This step is where the jar tongs really come in handy. If you don’t have them, wrap a rubber band around the heads of your regular kitchen tongs to give them extra grip, and be very careful.

5. Rest and serve: Let the jars rest for at least a week, two if possible, before using. If the jars were processed in the hot water bath, and sealed properly, they will last at room temperature for a year. Once you open a jar, store it in the refrigerator, and it will be good for a month or two. The same goes for refrigerator pickles – since they weren’t processed, they work just like a jar that has been opened: keep them refrigerated for a month or two.

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PS – I have tried them- they are good!!!!!


Filed under: Food

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