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    Pickled Rainbow Carrots with Coriander

    Source of Recipe

    From "The All New Ball Book of Canning and Preserving"

    Recipe Introduction

    "Rainbow carrots are stunning, and these pickles make the most of these heirloom varieties with a coriander and garlic brine."

    List of Ingredients

    ◦ 3 ½ pounds small (3- to 5-inch) purple, orange, yellow, and white carrots with tops
    ◦ 3 ½ cups white vinegar (5% acidity)
    ◦ 1 cup water
    ◦ ¼ cup Ball® Salt for Pickling & Preserving
    ◦ 2 teaspoons coriander seeds
    ◦ 8 dill sprigs
    ◦ 4 cloves garlic, crushed

    Recipe

    Wash and peel carrots; trim green tops to ¼ inch, and trim any carrots that are longer than 4 inches to fit comfortably within the jars. Cut carrots in half lengthwise.

    Combine vinegar, water, and salt in a 4-quart stainless steel or enameled saucepan. Bring to a boil over medium heat, stirring until salt dissolves; reduce heat, and simmer until ready to fill jars.

    Place ½ teaspoon coriander seeds, 2 dill sprigs, and 1 clove garlic in a hot jar. Pack jar tightly with carrots. Ladle hot pickling liquid over carrots, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Repeat until all jars are filled.

    Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

    Makes about 4 (1-pint) wide mouth jars



    • Simple Switch:
    For a quick variation, increase quantity and use pre-packaged baby rainbow carrots.

 

 

 


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