Spicy Pickled Carrots with Garlic and Thyme:
(Always use organic ingredients when available.)
4 cups apple cider vinegar
4 cups water
1/2 cup sugar
Several sprigs of fresh thyme
6-8 large cloves garlic, smashed
3 teaspoons black peppercorns, cracked
3 teaspoons red pepper flakes
3 heaping teaspoons salt
3 heaping teaspoons brown mustard seeds
1 1/2 pounds small (finger-sized) carrots, or standard carrots cut down into sticks about 1/2 inch wide and 2 inches long
TOTAL TIME 45 minutes | SERVINGS 4 pint jars
In a medium saucepan, combine the vinegar, water, sugar and spices. Bring to a boil over medium-high heat, then reduce to a simmer and cook, stirring occasionally, for 10 minutes. Remove the pan from the heat, and let cool for 5 minutes.
Pack the carrots in 4 clean, sterile mason jars. Pour the warm brine over the carrots, evenly distributing the spices. The carrots should be completely covered by the brine.
Wipe the rims, apply the lids and rings and process for 15 minutes in a hot water bath. Or refrigerate for at least 3 days to a week before serving.
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