Hot Pickled Carrots Recipes

Steps:

• 1. Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
• 2. Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
• 3. Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
• 4. If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!

Steps:

• Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
• Boil for 5 minutes and then remove from heat.
• To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
• Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
• Can also be kept in airtight containers in refrigerator.
• Makes 8-9 cups.

Steps:

• Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Steps:

• 1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. Can also be kept in airtight containers in refrigerator.

Steps:

• Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.

Steps:

• In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
• Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.