Prep Time 25 min
Cook Time 10 min
Servings 2 pints
Difficulty Easy

Ingredients

  • 1 1/2 lbs. carrots
  • 3/4 cup R.W. Knudsen Family® Organic Carrot Juice Blend
  • 3/4 cup cider vinegar
  • 2/3 cup sugar
  • 1 tsp. whole mustard seeds
  • 1 tsp. finely chopped gingerroot
  • 1/4 tsp. ground turmeric
  • 3/4 tsp. salt
  • 1/4 cup thin onion wedges
  • 1 jalapeno 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

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