Thursday, February 18, 2010

Pickled Rosemary Carrots

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With all the warnings on the low acidity scariness that is the carrot this month, I decided to not stray too far from a published recipe found in Well Preserved by Mary Anne Dragen. I really wanted to have something on hand that would be a good accompaniment to have with some charcuterie. Haven't been able to try them yet, but I hope to report back good results in a few weeks.

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Pickled Rosemary Carrots
(adapted from Well Preserved by Mary Anne Dragen)

Ingredients:
3 Cups of Water
3 Cups of White Wine Vinegar (must have at least 5% acidity)
1/4 Cup of Sugar
1/4 Cup of Pickling Salt
2 Tablespoons of Mixed Peppercorns
6 Cloves of Garlic
6 Hot Red Chili Peppers
4lb of Carrots - cut into sticks about 4 inches long
6 Sprigs of Rosemary

This recipe yielded 5 - 500ml Jars

Combine the water, vinegar, sugar, salt, and peppercorns and bring to a boil and simmer for 5 mins.

Take 1 hot sterilized jar at a time, add 1 garlic clove, 1 chili and 1 sprig of rosemary. Pack the carrot sticks tightly into the jars standing them upright. Pour the liquid in the jars and leave a 1/4" of head space and hot water process for 15mins.

5 comments:

  1. I am definitely going to try this - I love the chili-rosemary combination!

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  2. This recipe looks very promising. How did they turn out?

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  3. Hi Livia, they were pretty spicy, which was fine for me but a bit too hot for my wife. I would go lighter on the rosemary if I made these again.

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  4. That's perfect, since I was thinking of making them with some dried peppers, instead of fresh. That's the project for this morning, then. ~grin~

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