After Friday's post, I decided to look through recipes for pickled carrots. There was a huge variety of them to choose from.
One from Pickles and Relishes: From Apples to Zucchinis that had both carrots and parsnips in it caught my attention. When I looked closer, I realized that it was a recipe for refrigerator pickles. On the one hand, refrigerator pickles can be nice, because they stay crisp. On the other hand, you have to consider how much refrigerator space you are willing to take up. I decided to turn it into a recipe for canned pickles.
Another recipe from cooks.com caught my attention because it was similar to my recipe for pickled beets. I decided to also try a variation of that recipe.
Pickled Carrots and Parsnips
(makes about 8 half-pint jars)
1 pound carrots
1 pound parsnips
3 cups vinegar
1/2 cup water
1/4 cup pickling salt
1 Tbls pickling spice
Cut the carrots and parsnips into 3 inch long sticks. Combine remaining ingredients and bring to a boil. Pack carrots and parsnips into hot jars and cover with brine leaving 1/2 inch headspace. Add lids and process in a water bath for 10 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
Pickled Carrots
(makes about 8 half-pint jars)
2 pounds carrots
8 cinnamon sticks (about 2 inches long)
16 cloves
8 allspice berries
3 cups vinegar
1 1/2 cups sugar
1 tsp pickling salt
Cut the carrots into 3 inch long sticks. Place two cloves, one allspice berry and one cinnamon stick in each jar. Combine remaining ingredients and bring to a boil. Pack carrots into jars and cover with brine leaving 1/2 inch headspace. Add lids and process in a water bath for 10 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
Posts
Three Ingredient Fig Jam for Canning
1 year ago
I would love this combination of the parsnips and carrots!
ReplyDeleteDo you know how long refrigerator pickles keep? (I was going to ask how long they last but then I thought the answer would have to be, "It depends on how fast you eat them!") :D
Most sources I see say to eat refrigerator pickles within 3 months.
ReplyDeleteNow how are the picked carrots served? Cold, as a condiment, like other pickles, or are they added to other ingredients?
ReplyDeleteI think the one with parsnips sounds like it would be good in a lettuce salad. I think the other sound good plain. I will have write about what I think of them once they have had a couple of weeks to absorb the flavors from the spices.
ReplyDelete