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Preparation Steps:
Prepare the Carrots:
Start by peeling the carrots and slicing them into your desired shape—sticks, coins, or even fancy diagonals for extra appeal.
Blanch the Carrots:
Bring a large pot of water to a boil. Blanch the sliced carrots for 2-3 minutes to soften them slightly. This process ensures that your carrots stay crisp and colorful even after preserving.
Prepare the Brine:
In another pot, combine water, vinegar, salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved. This is your pickling brine.
Add Flavorings:
Place your chosen herbs and spices at the bottom of each clean jar.
Pack the Jars:
Pack the blanched carrots tightly into the jars. Pour the hot brine over the carrots, making sure they are completely submerged. Leave about a half-inch of headspace at the top of each jar.
Seal and Store:
Close the jars tightly with their lids. Let them cool to room temperature. For best flavor, refrigerate the jars for at least 48 hours before opening to allow the flavors to meld.
Tips for Best Results:
Sterilize Your Jars: To avoid contamination and extend the shelf life of your pickled carrots, ensure your jars and lids are sterilized before use.
Adjust Flavors: Feel free to tweak the spices and herbs according to your preference. Each addition can create a whole new flavor profile.
Storage: Keep the sealed jars in the refrigerator where they can last for several months.
This recipe for carrots in a jar is a delightful way to preserve the goodness of carrots and have a delicious, crunchy condiment on hand. Whether added to a meal or enjoyed straight from the jar, these pickled carrots promise to be a hit!
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