Monday, February 25, 2013

Chili Canned Carrots

It was one of those restaurants in the center of the city that was more bar than meals. So we each had a glass of wine and appetizers. One of the most unusual appetizers were the pickled chili carrots. It was a wonderful combination - tart pickle with the right bit of kick. The red wine and pickles were holding hands in our mouths.

 The only draw back to most pickles is the high salt content. I recall reading about a person with heart disease who was admitted to Emergency because he had eaten a dill pickle. There is a great deal of salt in just one pickle.

I wanted low salt pickles and did even better. I found a recipe with no salt and  modified it - the final product was delicious and a rival to the pickled carrots we had in the restaurant.

Pickled Carrots

Peel one pound of carrots. Cut into three inch sticks to fit into a small glass jar. The sticks should be uniform and about one third of an inch wide. Boil the  sticks for 10 minutes.  Drain.The carrots should be firm but not mushy.

Make the brine by bringing to a boil: 3/4 cup vinegar, 3/4 cup water, 1/2 cup sugar and 1 teaspoon dried red chili flakes.

Pack the carrots into hot sterilized jars. Pour the brine on top. Seal. Process for 15 minutes. Cool. Tighten the lids once more. Label. Share.
These are ideal Christmas presents.