SOW SWELL

design-inspired urban farming

Pickled Chipotle Fennel Carrots Recipe

Carrots are a perfect pickling vegetable.  They are easy to cut into sticks and fit nicely in a jar.  They are also beautifully bright inside the jar and make for a lovely hostess gift, perk up any dish or are great to serve as a snack for unexpected guests.  We love this recipe and is a perfect first pickling project in the hot packing method. Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. This method helps eliminate air inside the jar and creates a vacuum seal.

When preparing this recipe or any pickling recipe that calls for vinegar, it is important to check the label and find at least 5% acidity.  Anything above 5% is fine too.  The ratio at 5% kills off bacteria, in particular botulism, that could pose a danger to food safety.

Pickled Chipotle Fennel Carrots (recipe courtesy of the Institute of Domestic Technology

Yield: About 4 pint jars

Ingredients:

2-3/4 pounds peeled carrots

5-1/2 cups distilled vinegar (5% acidity) or white apple cider vinegar

1 cup of water

1-1/2 cups sugar

2 teaspoons non-iodized salt

8 teaspoons whole mustard seed

4 teaspoons while celery seed

4 whole, dried chipotle peppers

4 whole fresh garlic cloves

24 whole black peppercorns

Wash, drain and peel carrots.  Slice carrots crosswise or lengthwise to size in order to fit in jar.

Make the pickling solution: Combine vinegar, salt, sugar and water in a large pot (8-quart or larger).  Heat the pickling solution by bringing to a boil.  Then keep it boiling gently for 3 minutes.

Prepare the jars: While the carrots are cooking, put 2 teaspoons mustard seed, 1 teaspoon celery seed, 1 teaspoon coriander seed, 1 teaspoon fennel seed, 1 whole chipotle, 6 black peppercorns and 1 garlic clove in the

bottom of each clean, hot pint jar.

Packing the carrots in the canning jar: Fill the jars with carrots fairly tightly, leaving 1-inch headspace, which is needed for expansion during heating in the water bath.  This is called hot packing.

Filling the jars: Use a ladle or Pyrex measuring cup to carefully fill each packed jar with hot vinegar solution (pickling liquid), again allowing 1/2 – 1-inch headspace. The carrots should be covered and there should still be 1 inch of airspace left in the top of each jar.

Remove all air bubbles by sliding a chopstick or a plastic knife inside the jar (metal can potentially scratch or crack your jar, which could ruin the batch). Gently jostle and you’ll see a few bubbles rise to the top.  Then process the water bath for 15 minutes.

One comment on “Pickled Chipotle Fennel Carrots Recipe

  1. Pingback: Pickling and Canning « design-inspired urban farming

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This entry was posted on August 14, 2012 by in canning, Cooking, Food Preservation, Organic Gardening, pickling, Urban Farming and tagged , , .
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