Easy Pickled Carrots

Name: Easy Pickled Carrots
Prep time: 25 min
Cook time: 10 min
Yield: 2
Cuisine: American
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

Prep Time 25 min

Cook Time 10 Min

Servings 2

Difficulty Easy

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
After the pickled carrots are eaten, the remaining pickling liquid can added to sauteed vegetables, smoothies, beverages, salad dressing, marinades and more.
Step 3
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 4
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.