Canned Sweet Pickled Carrots
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your collection, Canned Sweet Pickled Carrots might be a recipe you should try. For $2.33 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 555 calories, 2g of protein, and 1g of fat each. 709 people have tried and liked this recipe. It works well as a side dish. It is brought to you by The Kitchen Magpie. A mixture of water, white distilled vinegar, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 68%, this dish is good. If you like this recipe, take a look at these similar recipes: Simple Refrigerator Sweet Pickled Carrots, Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots, and Canned Pickled Beets.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
3 tbsp pickling spice
8 ½ cups peeled garden fresh baby carrots
2 teaspoons canning salt
2 cups sugar
1 cup water
5½ cups white distilled vinegar (5%).jpg)
Equipment:
canning jar
dutch oven
paper towels
Cooking instruction summary:
Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.Wash carrots well and peel, if necessary. Wash again after peeling.Combine the vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).Divide the pickling spice evenly between 4 jars and place in the bottom of each clean, hot pint jar.Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.Process in a boiling water canner = 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes and above 6,000 feet process 25 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.
Step by step:
1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.Wash carrots well and peel, if necessary. Wash again after peeling.
2. Combine the vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes.
3. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).Divide the pickling spice evenly between 4 jars and place in the bottom of each clean, hot pint jar.Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace.
4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.Process in a boiling water canner = 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes and above 6,000 feet process 25 minutes.
5. Let cool, undisturbed, 12 to 24 hours and check for seals.Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.
Nutrition Information:
covered percent of daily need
