Dips, Sauces, Dressings, Condiments
Perfectly Pickled Vegan Carrots
I love those spicy carrots served in Mexican restaurants. After buying a few types and being totally dissatisfied with the taste, I decided to experiment with creating my own version. After all, my grandmother, Jody Slaton, always made her own sweet pickles... so surely I could create a pickled hot carrot or two!
I have to WARN you that the cooking process for the pickling juice is "STINKY" but worth the few minutes of smell! Pick a warm day so you can open up the house while cooking
2 large packages of organic carrots
2 - 16 ounce bottles of organic unfiltered apple cider vinegar
2 whole jalapeno peppers
2 tablespoons crushed red chili peppers
2 tablespoons Hawaiian sea salt
1 cup granulated white sugar
2 large jars with tight fitting lids
jars with lids
heavy bottomed sauce pan
Peel and thinly slice all the carrots... I like to cut the carrots on the diagonal to give the eater a larger area to use when eating with a dip.
As you cut the peeled carrots, fill the empty jars. You can use several small jars, but I prefer larger jars.
Cut the serrano chilies into rounds and insert pieces throughout the jar as you fill them with the sliced carrots... or omit this ingredient if you don't like spicy, hot carrots.
Once the jars are filled to the top, fill them with the vinegar... you may need more or less vinegar depending on how many jars and carrots are sliced.
Hold the carrots inside the jar and pour off the vinegar into a large sauce pan and add the sugar, salt and crushed red chili peppers.
Bring the vinegar solution to a boil... remember this is STINKY and don't breathe the vapor. The chilies and vinegar give off a vapor like cutting onions and it tends to make your eyes water and burns your lungs if you inhale the steam vapors during the boiling process.
As soon as you see a boil and the sugar and salt have completely dissolved, place the carrot filled jars in your sink and fill each one with the vinegar solution.
Cover each jar with their lid and invert the jars in the sink to seal the caps. Rinse each jar after 5 minutes and let cool on your kitchen counter for 30 minutes.
Place in your refrigerator and once cold, serve with dips, sandwiches or use in salsas, salads or anything else you might like it with! These pickles are FAST, EASY and INEXPENSIVE... not to mention organic and homemade!
It's easy to slip a jar of Perfectly Pickled Carrots onto any buffet table to add some ZING to the meal!
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