Gingery Pickled Carrot Coins
Recipe information
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Cooking:
20 min.
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Servings per container:
24
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Ingredients for - Gingery Pickled Carrot Coins

1. Cider vinegar - 2 cups
2. Water - 2 cups
3. Honey - ¼ cup
4. Pickling salt - 2 tablespoons
5. Fresh ginger, peeled and sliced - 1 (2 inch) piece
6. Carrots, cut diagonally into 1/2-inch slices - 2 pounds

How to cook deliciously - Gingery Pickled Carrot Coins

1. Stage

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. Stage

Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.

3. Stage

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. Stage

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. Stage

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. Stage

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.