This tastes good. No need to blanch the carrots first, and thus the finished treat is nice and crunchy. This recipe is for 2 pints. I actually multiply it by seven to make 2 full cannerloads, but I'm giving out the original in case folks aren't planning on preserving large quantities.
3 Tbsp chopped fresh oregano or 2 Tbsp dried
2 Tbsp chopped red pepp (optional) -i include the sweet peppers when i'm canning this recipe earlier in the season, they're long gone now
2 Tbsp chopped green pepp (optional)
1/4 tsp red pepper flakes or 1 lit' hot pepper per jar
2 cloves garlic
1 lb carrots
1 1/2 cups vineger
1/3 cup sugar
1/3 cup water
1 tsp pickling salt
These are sealed in a hot water bath. This is not an entire tutorial on that method of preservation, but we can answer questions if they come up for you. Ample, clear working surface makes this run more smoothly. Including on the stove. 3 burners are necessary between the canner, vinegar brine and sterilization of caps and bands.
Fill your canner half full of water and put it on a large burner on med or hi. If it comes to a full boil before you're ready, lower the heat so the water is not boiling off for long periods of time.
Meanwhile, line up your clean jars on the counter. In each goes: 1 Tbsp dried oregano, 1Tbsp red pepper, 1 Tbsp green pepper, pepper flakes/a little whole hot pepper and 1 or 2 cloves of garlic. Clean your carrots and cut them to your desired size. Depending on their size and shape, I generally make the pieces smaller so I can fit lots of carrots without lots of gaps between them. Before packing the carrots into the jars, put your brine on the stove to heat while you're working on the carrots. That's the vinegar, water, salt and sugar. At the same time, sterilize your lids and bands by putting them in a pan of water to boil.
Fill the jars with carrots, stuffing them full. Leave the top 3/4 inch clear of veg. At this point you need all your pots of liquid to be boiling. If they are, start filling the jars with the brine to within 1/2 in of top. Put hot lid and band on jar. Screw on tighly then loosen slightly to allow aire to escape during canning. When the jars are ready, put them into a canning basket and lower them simultaneously into the boiling water. Allow canner to come back to boil and then process for 15 minutes. Remove from water and allow to cool before handling. I generally leave the bands on overnight and check the seal the following morning. The lid should be sucked down and you should be able to pick up the entire jar, holding onto only the lid.
Wait at least 2 weeks before opening to allow flavors to meld.
We have a spare canner available for short-term loan.
E-mail if you'd like some or more smaller carrots for preserving.