Gingery Pickled Carrot Coins
Description
Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.
Ingredients
•
2 cups cider vinegar
•
2 cups water
•
1/4 cup honey
•
2 tablespoons pickling salt
•
1 (2 inch) piece fresh ginger, peeled and sliced
•
2 pounds carrots, cut diagonally into 1/2-inch slices
Directions
1
Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2
Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
3
Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
4
Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
5
Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
6
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.