Every once in a great while, we like to put up a recipe- like this one for spicy carrot ribbons. We grow carrots right here on the farm, so making any that we can’t eat fresh into these spicy carrot ribbons is a great way to preserve them for later use. When catering, we often serve these with cheese displays, but I really like them on burgers or tacos.For the brine: 5 cup water 1 cup cider vinegar 1 cup white vinegar 4 T kosher salt 1 T sugar 1. 5 – 2 pounds fresh carrots, washed and cut into ribbons with the peeler on a box grater 4 jalapeños, halved (seeded if you want less spicy pickles) 4 bay leaves 4 cloves garlic 2 T red chili flake
July 21, 2014Sterilize (4) 1 quart canning jars by running them through the dish machine or boiling them in water. Meanwhile, boil vinegar and water with salt and sugar to make the brine. Pack ribboned carrots with the aromatics into the warm jars. Pour the hot brine over carrots, seal, and turn upside down overnight or until cool. Store in refrigerator for 3 months. These are ready to eat in just a few days!