Pickled Carrots With Onion And Garlic Food

PICKLED CARROTS

Steps:

• Combine peppers and garlic and set aside.
• Prepare pickling liquid-combine vinegar, sugar, water and salt.
• Bring to a boil and boil for 5 min.
• Add the carrots, return to a boil and boil for 2 min.
• Prepare 6 pint jars.
• Place 5 t's of pepper mix in each jar plus 1 t.
• each oregano in each jar.
• Pack in carrots and add the liquid leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath.

CARROT AND ONION PICKLE

Steps:

• Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.
• Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.
• Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour.

VINEGAR PICKLED CARROTS

Steps:

• In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
• Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

PICKLED CARROTS

Steps:

• Cut carrots into strips.
• Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
• Drain Well.
• COmbine remaining ingredients.
• Pour over carrots and refrigerate at least 1 hour or over night.
• Serve cold.

SPICY PICKLED GREEN TOMATO, RED ONION, CARROT & GARLIC

Steps:

• Heat vinegar and water with sugar (in a non aluminum pot) bringing to boil then simmer on low heat till ready to pour into jars.
• Place in 3 quart hot sterile canning jars 1 tablespoon each salt, dill.
• 1 teaspoon each peppercorns, coriander seed, 1/3 teaspoon in each of mustard seed,& celery seed,.
• Mix tomatoes, carrots, onions together.
• Place one pepper and garlic clove on spices then one-third vegetables an other pepper.
• Repeat 2 more layers.
• Pour vinegar mixture on vegetables leaving 1/2 inch head space and removing air bubbles from vegies.
• Place sterilized lids and rings on jars and put into a water bath for 20 minutes.

PICKLED CARROTS WITH ONION AND GARLIC

Steps:

• Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
• Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
• Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
• Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
• Place in a hot water bath for 15 minutes 0-1000 ft.
• 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
• Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.