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Cook Time:1 hr 15 minsAdditional Time:25 minsTotal Time:1 hr 40 minsServings:32Yield:About 8 cups, for 32 servingsJump to Nutrition Facts
Cook Time:1 hr 15 minsAdditional Time:25 minsTotal Time:1 hr 40 minsServings:32Yield:About 8 cups, for 32 servings
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:32
Servings:
32
Yield:About 8 cups, for 32 servings
Yield:
About 8 cups, for 32 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupswhite vinegar1cupwater¾cupsugar2tablespoonspickling salt or fine sea salt (not iodized)3poundssmall spring carrots, sliced on the diagonal 1/8 inch thick1medium red onion, sliced 1/8 inch thick2fresh jalapeños, sliced into rings 1/8 inch thick2teaspoonsdried oregano, preferably Mexican, divided2teaspoonscumin seed, divided2 large cloves garlic, halved
Cook Mode(Keep screen awake)
Ingredients
3cupswhite vinegar
1cupwater
¾cupsugar
2tablespoonspickling salt or fine sea salt (not iodized)
3poundssmall spring carrots, sliced on the diagonal 1/8 inch thick
1medium red onion, sliced 1/8 inch thick
2fresh jalapeños, sliced into rings 1/8 inch thick
2teaspoonsdried oregano, preferably Mexican, divided
2teaspoonscumin seed, divided
2 large cloves garlic, halved
Directions
Before starting the recipe, gather the needed equipment (see Tips).
Meanwhile, place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
Combine vinegar, water, sugar and salt in a 6- to 8-quart nonreactive pot (see Tips) and bring to a boil. Stir until the sugar is dissolved. Add the carrots, onion and jalapeños; return to a boil. Remove from heat and let stand for 10 minutes.
Meanwhile, remove the sterilized jars from the water and place on a clean towel (if they’re placed on a cold surface, the jars could crack). Place 1/2 teaspoon each oregano and cumin seed in each jar, along with half a garlic clove.
Fill the jars with the vegetables and pickling liquid to within 1/2 inch of the rim. Wipe the rims with a clean cloth. Use a lid wand (or tongs) to remove the lids from the hot water. Place lids and dry rings on the jars. Tighten until just finger-tight (won’t move with gentle pressure) but don’t overtighten.
Tips
To make ahead: Store at room temperature for up to 1 year if processed in a water bath.
Equipment: Four 1-pint (2-cup) canning jars; canning equipment
For this recipe, you will need the following canning equipment: Four 1-pint (2-cup) canning jars with rings and new lids; a canning pot with a rack or a large pot plus a heatproof rack that fits into the bottom of the pot; jar lifter; lid wand or tongs to help remove lids from hot water; and a clean cloth to wipe the jar rims. Canning equipment is available in hardware stores and at canningpantry.com (complete kits $43-$75).
Be sure to use a nonreactive pan, baking dish or bowl—stainless-steel, enamel-coated or glass—when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
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Nutrition Facts(per serving)20Calories0gFat5gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
