Coriander Pickled Carrots

Ingredients

3 cups (720 mL) water
3 cups (720 mL) white vinegar
1/3 cup plus 2 Tbs pickling salt
1.5 kg baby carrots, washed and scrubbed
3 bay leaves
3 large cloves garlic
3 shallots, peeled and halved
3 tsp whole black peppercorns
3 tsp whole coriander seeds
3 x 1 L canning jars

Preparation

  1. Sterilize all 3 jars and lids. Bring a large stockpot of water to the boil for sterilizing the filled jars later.

  2. Bring the brine (water, vinegar, salt) to a boil. Keep it on the stove over low heat until needed.

  3. In each jar, put 1 bay leaf, 1 garlic clove, 1 shallot, 1 tsp black peppercorns, and 1 tsp coriander seeds. Pack ¹/ ³ of the baby carrots into each jar, fitting as many into each jar as possible.

  4. Pour the hot brine into each jar (using a funnel to minimize spillage) leaving about 1 cm of headspace at the top.

  5. Put the lids on securely, but leave a bit of room to tighten them further. Boil for about 10 minutes.

  6. Remove the jars from the boiling water and allow to cool to room temperature. Flipping them upside down can help ensure that they seal properly.

  7. Once cooled, store in a cool, dry place for least 2 weeks before eating.

Note: If you don’t want to can the pickles, you can use the same recipe and simply refrigerate the pickled carrots until they are ready to eat. 

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