Appetizer, Healthy, Snack, Veggies

Spicy Carrot Refrigerator Pickles

spicy refrigerator carrot pickles

Growing up, we would go visit my Grandma and Grandpa and the first thing we would do was ask if we could go down to the pump house and grab a bottle of her hot veggies. I couldn’t eat many because they would upset my stomach. But I always went for the carrots and cauliflower. Thank heavens my brother liked the green tomatoes. I’m just not a tomato eater.

I loved the crunchy texture of the carrots and that little bit of heat.

I started bottling hot veggies when my kids were little and I loved that I still had a piece of Grandma with me every time I popped open a jar.

I plan to bottle hot veggies again this year when I have a garden and can use fresh produce. There is just something about fresh-from-the-garden hot veggies.

I was searching carrot cake recipes the other day on Pinterest and this recipe popped up.

I was so excited because it looked like it could be the next best thing to Grandma’s Hot Veggies.

They don’t take long at all to put together. I got 2 quarts stuffed full and shared one.

I think they’d be an ideal treat to have with burgers instead of having chips.  Your carrots stay delicious and crisp and they have just the right amount of heat.

I also think you could probably add your cauliflower and celery sticks and they’d be delicious as well.

Spicy Refrigerator Carrot Pickles

Ingredients:

  • 2 lb bag of carrots, peeled and made into carrot sticks
  • 1 1/2 cups water
  • 3 cups white vinegar
  • 1 cup sugar
  • 6 cloves garlic, peeled and cut into rounds
  • 3 jalapeno peppers, cut into 4ths and seeded (you could use more or less)
  • cilantro

Directions:

  1. Add water, vinegar and sugar to a sauce pot.  Cook over medium heat until sugar is dissolved. Mix with a whisk.
  2. Remove from heat and set aside.
  3. Peel garlic, chop into rounds and add to vinegar mixture.
  4. Cut your carrots into lengthwise pieces; cut and seed jalapenos as well.
  5. Add carrots, cilantro and jalapenos to 2 quart jars.
  6. Pour vinegar mixture into jars.
  7. Keep at room temperature until cooled; Store in refrigerator.
  • I felt like they were good a couple hours after I put them in the jars. But 24 hours later, they were delicious.
  • Original poster said these should be eaten within a week. No problem!

recipe adapted from A Dish of Daily Life

 

http://www.becauseican.me

Much love,

Teauna

 

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