Spicy Pickled Carrots - use in place of a classic pickle spear!

Spicy Pickled Carrots

Recipe makes 3 pints

4-6 Garlic Cloves – sliced

1-2 Jalapeno Peppers – sliced with seeds

1 Teaspoon Red Pepper Flakes (optional)

4 Cups Distilled White Vinegar

1 Cup Sugar

3 Tablespoons Salt

Prepare

1. Divide the garlic, jalapenos, and pepper flakes among jars. Trim, peel, and cut the carrots 1 inch shorter than the jars.  Pack carrots into jars.
2. Bring Vinegar to a boil in a large saucepan.  Add sugar and salt, then stir to dissolve.  Pour brine over carrots, covering veggies by ½ inch with liquid.  Leave ½ inch of head space between liquid and lid.
3. Use water bath method.  Wipe rims of clean, center lids on jars and screw on jar bands.  Process in bath for 15 minutes.  Turn off heat, remove canner lid and let rest in the water for 5 minutes.  Remove jars and set a side for 24 hours.  Check seals, then store in a cool, dark place for up to a year.

Review:  I never thought I would can carrots but I got the itch to try something different (hence, "courageous canners").  This recipe was a super easy & quick one.  I have yet to crack them open....  More to come once I do... However I don't see how they couldn't possibly be delicious! These are going to make a great addition to this holiday's relish platter! 

Spicy Carrot Recipe

From: Put ‘em up! By Sherri Brooks Vinton

OLIVE SALAD - A great addition to sammies, eggs, pasta or anything really!

Olive Salad

From: Put ‘em up! By Sherri Brooks Vinton

Makes 5 pints

4 cups distilled white vinegar

1 cup water

½ cup sugar

1 tbsp kosher salt

1 tbsp mustard seed

1 tsp dried oregano

¼ tsp red pepper flakes (optional)

1 small head cauliflower leaves removed, cored, and cut into ½ -inch florets (about 6 cups)

4 large carrots, peeled and cut into coins

1 red bell pepper, chopped

1 cup pitted sliced black olives

1 cup pitted sliced green olives

1 cup chopped onion

Prepare

1. Combine vinegar, water, sugar, salt, mustard seed, oregano, and red pepper flakes in a large pot, and bring to a boil.
2. Add cauliflower, carrots, red bell pepper, olives, and onions, and return to boil.  Reduce heat and simmer until veggies just begin to turn tender, 2-3 minutes.
3. Pour into jars, covering the solids by ¼ inch with liquid.  Leave ¼ inch of headspace between liquid and the lid.
4. Use water bath method.  Wipe rims of clean, center lids on jars and screw on jar bands.  Process in bath for 10 minutes.  Turn off heat, remove canner lid and let rest in the water for 5 minutes.  Remove jars and set a side for 24 hours.  Check seals, then store in a cool, dark place for up to a year.

Review:  Stephanie has been raving about muffalatas over the last month or so.  I personally have never tried them but she’s in love.  I found a recipe in my “Put ‘em Up” canning book for Olive Relish, which is the staple in a muffalata, and decided to make it for her.  Another easy recipe, however it is time consuming due to all the veggie chopping.

The jars really look gorgeous though, don't they? 

Welcome!

Thank you for visiting our canning blog. Last month, Kim and I decided to create a Facebook Page where we could compile our favorite tried and true canning "experiments". Since FB decided to end the "discussion boards" (effective 10/31) we decided to birth this canning blog. Here we will post the recipes we try, as well as any comments we have to add.


We hope between our Facebook Page and this blog we can provide the novice or the seasoned canner with some tips and delicious recipes. We are counting on you to help us compile this list of recipes so be sure to post your favorites on our wall or email us at: courageouscanners@gmail.com


Hasta La Vista,
Steph and Kim