The theme for this month’s tigress can jam is carrots. I was so excited when Doris and Jilly announced it on their blog. I had the perfect recipe that I had been wanting to make since the Holidays. However, that recipe takes a little while to make and I just haven’t had the time. So I opted for something a little less time consuming.
Since we’re doing different fruits or vegetables each month, and I still have a bunch of jars from my canning adventures this past Fall, I decided to get a book on small batch canning. It seemed like the practical thing to do. The book has some cool recipes and I found a fast and easy recipe for pickling baby carrots. I’m not really used to anything pickled except cucumbers, but this recipe sounded delicious so I thought I’d give it a try!
- 3 tablespoons finely chopped fresh oregano or 1 tablespoon dried (I used dried. My fresh oregano is a little worse for the wear right now)
- 2 tablespoons each: chopped sweet red and green pepper
- 1/4 teaspoon hot pepper flakes
- 2 small cloves garlic
- 1 lb peeled baby carrots
- 1 1/2 cups white vinegar
- 1/2 cup granulated sugar
- 1/3 cup water
- 1 teaspoon pickling salt