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Pickled Carrots
Ingredients:
- 3 pounds of carrots, peeled, and cut into 3-inch carrot sticks
- 2 1/3 cups of white vinegar
- 2 1/2 cups of distilled water
- 13 black pepper corns
- 5 garlic cloves
- fresh dill, chopped
- 3 tsp of salt
- 1/2 cup of sugar
Directions:
- Boil the carrots for 5 minutes. Remove them and place them in an ice bath for 4 minutes.
- Bring the remaining ingredients to a simmer, dissolving the sugar.
- Bring the mix to a boil.
- Add the vegetables and syrup into canning jars.
- Steep the jars in 200 degree water for 30 minutes to seal them.
Pickled Asparagus
Ingredients:
- 5 lbs of asparagus, cut into 4 1/2 inch spears
- 5 cloves of garlic
- 2 3/4 cups of white vinegar
- 2 cups of distilled water
- fresh dill, chopped
- 3 tsp of sea salt
- 10 peppercorns
Directions:
- Blanch the asparagus in boil water for one minute.
- Quickly remove them from the water and place them in a bowl of ice and water for 2 minutes.
- Place the asparagus in a long deep pan with the vinegar, salt and water.
- Bring the ingredients to a boil then reduce the heat.
- Add the chopped dill and garlic cloves in warm canning jars.
- Add the asparagus and pour the water into the jar.
- Steep the jars in 200 degree water for 30 minutes to seal them.
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