3/4 cup R.W. Knudsen Family® Organic Carrot Juice Blend
3/4 cup cider vinegar
2/3 cup sugar
1 teaspoon whole mustard seeds
1 teaspoon finely chopped gingerroot
1/4 teaspoon ground turmeric
3/4 teaspoon salt
1/4 cup thin onion wedges
1 jalapeno peppers, sliced
2 garlic cloves, peeled, halved
FILL medium saucepan about half-full of water. Bring to a boil over high heat. Add carrots. Simmer 4 to 5 minutes or until crisp-tender. Drain.
COMBINE carrot juice, vinegar, sugar, mustard seed, ginger, turmeric and salt in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 2 minutes, stirring occasionally.
FILL each of 2 pint-size canning jars tightly with carrots, onion, jalapeno and garlic pieces. Carefully pour hot liquid into jars, to within 1/4-inch of top. Cool completely. Seal jars with lids. Chill at least 3 days to allow flavor to develop. Store in refrigerator for up to 2 weeks.
After the pickled carrots are eaten, the remaining pickling liquid can added to sauteed vegetables, smoothies, beverages, salad dressing, marinades and more.
*Percent Daily Values are based on a 2,000 calorie diet.
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