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Post by Sheila on Oct 12, 2011 17:16:45 GMT -5
Pickled Carrots & Peppers
3 lb. carrots sliced
6 jalepeno's sliced
1 large onions sliced
3 c. white vinegar
1 c. water
2 c. sugar
6 tbsp. mixed pickling spice
Wash and scrape carrots. Cut into thin slices. Cook carrots in boiling water until almost tender. (Can add salt if wanted.) Drain. In pot combine spices,sugar,vinegar and water and bring to boil. Toss veggies together place into hot sterilized jars. Pour liquid over carrots and seal. Makes about 5 pints.
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Post by Granny Smith on Oct 12, 2011 19:07:48 GMT -5
That sounds good. I have everything to make this, except the carrots. (I have some, but not enough) I think I'll pick those up on Friday.
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Post by Sheila on Oct 12, 2011 19:15:21 GMT -5
these are so good we eat them with our mexican food you can use milder peppers if you like.
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Post by Granny Smith on Oct 12, 2011 20:16:41 GMT -5
I think we'd like them with just about everything. We're a pickle-eating bunch! I wonder if it would be good to add some raw cauliflower, too. Do you think it would?
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Post by Sheila on Oct 12, 2011 20:21:31 GMT -5
actually that sounds good seen a recipe where someone added cauliflower
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Post by michelle on Oct 13, 2011 10:05:34 GMT -5
I have some banana peppers frozen. Do you think that I could use them?
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Post by Sheila on Oct 13, 2011 14:10:15 GMT -5
I have some banana peppers frozen. Do you think that I could use them? Don't know Michelle have never tried using frozen peppers,they normally are mushy hummm gonna check this out. |
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Post by michelle on Oct 17, 2011 8:32:56 GMT -5
I can still get regular peppers at the farmers market. I might try one with the frozen ones to compare
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Post by Granny Smith on Oct 31, 2011 17:43:01 GMT -5
I opened a jar of this today and, wow!, is it spicy! I more than doubled the amount of vegetables and brine, but only added 2 jalapenos and it was still hot. (That's not a complaint, just an observation. I like spicy foods)
Now, here's the rest of the story. I never could find big carrots, so I used what I had, about a pound and a half, then added a whole head of cauliflower (cut into florets), the jalapeno, and some celery. I didn't parboil the carrots and they turned out great - nice and crisp. I should have either parboiled or, at least, blanched the cauliflower. It tastes fine, but kind of smells like poots. The best part is the celery. It came out crisp and delicious.
I made one small jar with celery and carrot sticks to add to the relish tray at Christmas. I'm thinking about making it again, only making lots of jars of celery and carrot sticks with just a little jalapeno. That would be handy to have for holidays or when there's company - or just to brighten up a meal.
Really good recipe, Sheila! Thanks for sharing!
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