Sides
Carrot pickles: the safe method
Carrots are not an acidic vegetable and therefore need special rules. Pickled in vinegar brine, they are safe - four jars of 500 ml.
Method
- Sterilise the jars: 10 minutes in boiling water or at 140 °C in the oven. Lids must be new and boiled.
- Peel the carrots, cut them into sticks or slices, blanch for 3 minutes and plunge into ice-cold water.
- Bring the vinegar, water, sugar and salt to the boil.
- Pack the carrots tightly into the jars with the spices, leaving a 2 cm gap at the top.
- Pour over the boiling hot brine — the carrots must be completely covered.
- Process in a water bath for 30 minutes, counted from the point of boiling, with the jars covered.
- Leave to cool and do the vacuum test: the lid must not click.
Minnelea products for this recipe
The preserves used in this recipe.
Carrots are a low-acid vegetable: that is why they must be jarred only in a liquid rich in vinegar of 5 % acidity, never diluted beyond the proportion given in the recipe, and processed in a boiling water bath for the stated time; without enough vinegar they are not safe. The vacuum check after cooling is not a detail: if the lid clicks, the jar goes in the fridge and is eaten quickly.