Pickled carrots with roasted garlic and thyme
Prep Time
Price Per Serving
Cooking Mode
10 mL (2 tsp.) tsp. salt
8–10 medium carrots peeled and cut into
10 cm (4 in.) long matchsticks
15 mL (1 tbsp.) tbsp. vegetable oil
10 cloves garlic
750 mL (3 cups) cup water
125 mL (½ cup) cup sugar
30 mL (2 tbsp.) tbsp. dried thyme
60 mL (¼ cup) cup fennel seeds
375 mL (1 ½ cups) cup white wine vinegar
10 mL (2 tsp.) tsp. salt
8–10 medium carrots peeled and cut into
10 cm (4 in.) long matchsticks
15 mL (1 tbsp.) tbsp. vegetable oil
10 cloves garlic
750 mL (3 cups) cup water
125 mL (½ cup) cup sugar
30 mL (2 tbsp.) tbsp. dried thyme
60 mL (¼ cup) cup fennel seeds
375 mL (1 ½ cups) cup white wine vinegar
Directions
1Combine salt and carrots. Let stand for about 10 minutes.
2In a medium saucepan, brown garlic cloves in vegetable oil over low heat until slightly coloured.
3Add water and sugar, and bring to a boil.
4Add thyme and fennel seeds and infuse a few minutes before dropping in carrots. Simmer for 2 minutes and then add vinegar.
5Divide mixture into sterilised Mason jars and pour in hot marinade, leaving 1 cm (½ in.) of space at the top of each jar. Seal and sterilize.
6Want to make larger quantities? No problem—simply multiply all the ingredients. Make sure to maintain vinegar/water/sugar ratios. Seasonings can be adjusted to taste.
7This recipe's acidity level means it can be canned using the boiling water technique. • Sterilize jars by immersing in boiling water for about 5 minutes. The lids must be new to ensure a proper seal. Soak lids in hot water before using. • Fill jars, leaving a headspace of about 1 cm (½ in.). • Place lids and screw bands on jars but do not over-tighten. • Immerse jars in boiling water and boil for at least 15 minutes. • Remove jars from water and let rest for 24 hours. The lids will be depressed and make a sudden popping noise when the seal is tight. • The jars can be stored for one year in a dark, dry, cool place.
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Personal Note
Personal Note