3 pounds baby carrots, peeled
6 cups distilled white vinegar
1 cup water
2 tablespoon pickling salt
1 tablespoon curry powder
½ teaspoon turmeric
¾ teaspoon crushed red pepper divided(optional)
- Trim carrots to fit in pint jars, allowing for the required ¾ inch headspace
- Prepare 6 wide mouth pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water bath canner.
- In a large nonreactive(enameled or stainless steel)dutch oven, combine vinegar and next 5 ingredients; bring to a boil over high heat, stirring occasionally. Add carrots, and bring mixture to a simmer. Cook 10 minutes, stirring occasionally. Remove from heat.
- Add ½ teaspoon crushed red pepper to each jars, Ladle hot vinegar mixture into jars to cover carrots, leaving ½ inch headspace. Remove any air bubbles, adjust headspace if necessary, and wipe jar rims. Immediately cover with lids, and screww on bands to fingertip tightness.
- Process in boiling water bath canner according to manufacturer’s instructions for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on counter to cool, undisturbed, for 24 hours, and check seals. Let stand in a cool, dark place for 2 to 3 weeks before opening,.
Step 1. For pickled curried baby carrots, peel the carrots, and trim the stem ends so they’ll upright in jars
Step 2. A brine is a solution used to preserve vegetables in picking. Our brines use vinegar, sugar, and spices. Cooking the vegetables in the brine jump starts the fermentation process and ultimately keeps them from spoiling.
Step 3. If vegetables are cooked in the brine, use a slotted spoon to remove and pack them into jars.
Step 4. Place a canning funnel in tha jar and ladle the hot brine over the vegetables if necessary, adjuct the liquid to ensure a ½ inch headspace.