Easy Pickled Carrots
Ingredients
- 1 1/2 pounds carrots
- 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 jalapeño peppers, sliced
- 2 garlic cloves, peeled, halved
Directions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
After the pickled carrots are eaten, the remaining pickling liquid can added to sauteed vegetables, smoothies, beverages, salad dressing, marinades and more.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet