Besides just enjoying them raw as a snack, we have been roasting them and putting them in salads. I even gave away a few pounds to my aunt. It looked like I hardly put a dent in this huge bag of carrots. So what else could I do with so many rainbow carrots? Rainbow carrot pickles!
I'm surprised it took me so long to think of making carrot pickles. I LOVE pickles. Well, maybe it's more like I'm obsessed with pickles. I have done multiple school projects and papers on pickling, and even had my college e-mail address with "pickles" in the title. When I was a little kid, I could go through a whole jar of pickles in a day, including drinking the juice.
After figuring out that I was going to make pickles, I went to the store to buy some canning equipment, and spent a couple of days researching how to make carrot pickles.
I had no idea that canning was so complicated and precise! I must admit that I got a little intimidated with the idea of actually canning carrots. So, I decided to go with the refrigerator method for now (even though I'm determined to do some canning in the very near future.)
Here is a picture of the rainbow carrots I used for the pickles.
I washed and peeled the carrots, then washed them again.
Here is what the inside of the purple rainbow carrots looks like.
I cut each carrot so that they would each be the same length - and I wanted them to be long enough to go in my quart sized Ball jars. I quartered each one lengthwise. Then it was time to boil the carrots for 3 minutes.
Once 3 minutes were up, I rinsed the carrots under water.
I had already sterilized the jars at this point, so they were ready for the ingredients. I added 2 tablespoons of pickling spice to each jar.
Then it was time for the rainbow carrots.
Lastly, I added my pickling liquid. I combined 4 cups of water, 2 cups of white wine vinegar (distilled vinegar is fine too), 2 teaspoons of salt, and 6 teaspoons of sugar, and brought the mixture to a boil. I then poured the liquid into the jars using a measuring cup with a spout.
I put the lids on the jars and allowed them to COOL COMPLETELY before placing them in the refrigerator.
The rainbow carrot pickles are best after 48 hours. I have also made a different version where instead of using pickling spice, I used 2 teaspoons of coriander seeds, a clove of garlic, and a sprig of fresh dill. I also left out the sugar. These pickled carrots taste similar to a dill pickle and are delicious.
Like I said, I spent a few days researching how to do this. After reading several articles and posts, I see that the pickles are good in the refrigerator anywhere from 10 days to 3 months! Hopefully you'll be like my family and love the rainbow carrot pickles so much, that they'll be gone before you need to worry about spoilage.
Rainbow Carrot Refrigerator Pickles
2 quart sized jars
2 pounds of rainbow carrots (or regular carrots)
2 teaspoons pickling spice
4 cups water
2 cups white wine vinegar (or distilled vinegar)
2 teaspoons salt
6 teaspoons sugar
1. Wash, peel, rewash, and quarter the carrots.
2. Bring a pot of water to boil. Boil the carrots for 3 minutes.
3. Rinse the carrots under cold water.
4. Add pickling spice and cooled carrots to sterilized jars.
5. Bring water, vinegar, salt, and sugar to a boil.
6. Pour pickling liquid into each jar, filling until there is about 1/2 inch of space left in the jar.
7. Cover the jars and allow to COOL COMPLETELY on the counter before placing in the refrigerator.
8. Best enjoyed after 48 hours.
Weekend Wind Down