Pickled Carrots, the Short Version with Recipe
Prepared Food Index || A-Z Recipe Index
Prepare the brine: boil together the water, vinegar, salt and sugar
Prepare the vegetables: peel the carrots and cut into sticks: I like thin sticks, but you can do thin or thicker sticks, or even halves of carrots. Slightly crush and peel the garlic cloves. Slice the jalapeños lengthwise so they can slip in with the carrot sticks.
Prepare the jars: I use classic ball pint jars. Start with very clean jars (from the dishwasher hot cycle or cleaned by hand then dipped into a hot water bath). To each jar add a garlic clove, a bay leaf, 4-8 peppercorns, 4-8 coriander seeds, and a sprig of oregano. Add the carrots and jalapeño sliver if using. Cover with the boiling brine. Cover with a clean lid, and refrigerate. IF you want to 'can' them to be shelf stable for months, make sure to sterilize everything including the lids (new lids if you're canning), then do a hot water bath for 10 minutes. voila! no fridge needed.
When and where to eat pickled carrots?
1) appetizers... On a cheese plate at a party