I love summer! The grocers are chock full of local produce- at least the good ones are. That mostly doesn't mean the large grocery stores where the offerings are usually American, South American fruit and vegetables when I know the local produce is ripe and fresh. So frustrating...
So this weekend, the local good produce store had beautiful, organic, local carrots on sale. Young, thin, purple, yellow and orange carrots just begging to be pickled.
This recipe makes approx. 4- 500 ml jars.
2 lbs carrots, young thin carrots preferably, trimmed and scrubbed cut to about 4" (measure them in the jar so they are all the same size) to fit upright in the jars
5 1/2 cups cider vinegar
1 tbsp kosher salt
3 tbsp sugar
3 cinnamon sticks
3 bay leaves
8 dried hot chiles
4 cloves garlic
4 sprigs thyme
1-2 tsp caused red pepper flakes (or to taste)
1 small white onion, sliced lengthwise
Before you start be sure the read about how to sterilize your jars and lids.
Scrub the carrots and cut larger carrots into 1/2" thick sticks. Set aside in a bowl of ice water.
In a wide preserving pan, combine the vinegars, 1 cup water, salt, sugar, cinnamon sticks, and bay leaves. Bring to a boil, then simmer for 5 minutes. Add the carrots and cook until just crisp tender, about 6-8 minutes.
Divide the chiles, garlic, thyme, red pepper flakes among four jars. Using tongs or a slotted spoon, divide the carrots among the jars, filling in space with the onion slivers. Ladle the hot pickling liquid into the jars,leaving 1/2" headspace at the top. Use a chopstick to remove air bubbles around the inside of the jar, Use a damp cloth to wipe the rims of the jars. Place a flat lid and ring on each jar. Tighten to finger tight. Place in a boiling water bath and boil for 15 minutes. Remove and place on a folder towel and do not disturb for 12 hours. You know the jar is sealed when the centre of each lid cannot be pushed down- I love hearing that "ping".
Wait about two weeks before opening, to allow the flavours to meld.