Recipe: Spicy Pickled Carrots
This recipe features local produce from 9 Bean Rows Farm and locally produced products from Eden Foods and Food for Thought.
Ingredients
Farm fresh local carrots
Pickling salt
Farm fresh local jalapeno peppers
Farm fresh local garlic
Local apple cider vinegar
Local honey
Whole corriander seeds
Sea salt, crystals
Whole peppercorns
Hot pepper flakes
Directions
Peel and trim three cups carrots. Quarter carrots, then slice into two inch pieces. Place carrots into a glass bowl with one teaspoon fine pickling salt, stir and let rest for thirty minutes. In a colander, rinse salt from carrots and drain carrots.
Seed and slice one quarter to one half cup jalapeno (Recipe note: use one half cup jalapeno if you want it to be very spicy and use one quarter cup for a milder version). Peel and slice one quarter cup garlic.
Bring one and a half cups apple cider vinegar and one quarter cup of honey to a boil in a large metal saucepan. Add two tablespoons corriander seeds, one tablespoon pickling salt, one tablespoon peppercorns and one half tablespoon to one tablespoon hot pepper flakes (Recipe note: one tablespoon hot pepper flakes if you want it to be very spicy and use one half tablespoon for a milder version). Stir in carrots, jalapeno and garlic.
Remove from heat and let carrot mixture stand one hour. Spoon carrot mixture into three glass jars, then top with pickling liquid and spices. Let jars cool before sealing tight with lids. Place jars in refrigerator, allow to rest for two days and use within two weeks.