For Pickled Carrots and Daikon: Place carrots, daikon and salt in a
For the Pickled Carrots: Place the vinegar, sugar, and
Add oil to a large saucepan over medium heat and saute the garlic.
Add carrots and saute for about 3 minutes.
Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
Add water and jalapenos and bring to a simmer again for another 10 minutes.
Let mixture cool completely.
Transfer the carrots and cooking liquid into a covered container and refrigerate.
For the pickled carrots: In a large bowl, whisk
Place the vinegar, salt, sugar, oregano and 75 ml/2 fl oz/1/4 cup water in a saucepan over medium heat, stirring to dissolve the sugar, and bring to the boil.
Add the remaining ingredients and cook for 2 minutes. Pour into a bowl and cool to room temperature.
Refrigerate for at least 1 hour. Serve cold or at room temperature.
o a boil and cook for 2 mins. Drain. When cool
Peel carrots and cut into strips 4-inches long and 1/4-inch thick.
Put spices into bag.
Mix water, sugar, salt and spice. Bring to a boil.
Simmer for 5 minutes.
Add carrots.
Cook for 3 minutes.
Carrots will be crisp.
Take out spice bag and store carrots in refrigerator for 2 or 3 days before serving.
nd allow meat to chill for about 30 minutes to 1
In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.
Slice carrots thick.
Cook in boiling, salted water just until tender, 7 to 8 minutes; drain.
In a large kettle, place remaining ingredients and simmer 20 minutes.
Pack carrots in hot jars. Cover with vinegar mixture.
Process in boiling water bath for 5 minutes.
Makes 6 pints.
Carrots may be cut into lengthwise pieces.
Baby carrots may be used.
Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
Can also be kept in airtight containers in refrigerator.
Makes 8-9 cups.
Wash the carrots well (there is no need
Wash and pare carrots.
Cut in 1/4-inch thick sticks.
Cook in boiling salted water until tender.
Combine remaining ingredients. Heat to boiling point.
Simmer for 20 minutes.
Pack carrots in hot sterilized jars.
Pour vinegar mixture over carrots and seal.
o a boil. Add the carrots and simmer until crisp-tender
Remove skins; boil in water until slightly tender.
Slice or leave whole.
Pour syrup made of vinegar, sugar and spices (in bag), boiling, over carrots.
Let stand overnight, then bring to boil and boil 5 minutes.
Remove spices; pack carrots into clean jars.
Fill to within 1/2 top of jars with hot spiced syrup.
Put on cap; seal.
Process in water bath for 10 minutes.
Mix all ingredients except carrots and onion.
Bring to a boil.
Pour over carrots and onions.
Refrigerate for 24 hours.
Combine peppers and garlic and set aside.
Prepare pickling liquid-combine vinegar, sugar, water and salt.
Bring to a boil and boil for 5 min.
Add the carrots, return to a boil and boil for 2 min.
Prepare 6 pint jars.
Place 5 t's of pepper mix in each jar plus 1 t.
each oregano in each jar.
Pack in carrots and add the liquid leaving 1/2 inch head space.
Process 10 minutes in a boiling water bath.
b>for 3 minutes.
Add garlic, carrots and onions and simmer till carrots
ently boil for 3 minutes.
Add garlic, dill, peppercorns, carrots and
n a separate bowl, grate carrots with a mandolin, about an