White Vinegar 1 cup, 4 cups, 1 gallon
Water ½ cup, 2 cups, 2 qts
Salt 2 tsp, 2 tbsp, 6 tbsp,
Black Pepper Corns 1 tsp 2 tbsp 6 tbsp (cracked)
Dried Coriander 2 tsp, 2 tbsp, ¼ cup
Honey ¼ cup, 1 ½ cup, 4 cups
Garlic 8 cloves, 1 bulb, 5 bulbs
Onions 1 cup, 3 lb, 5 lbs
Baby Carrots 1lb, 5 lbs, 25 lbs
Jalapeno chili peppers ½ cup, 2 cups, 8 cups, (sliced, fresh or canned)
Combine vinegar, water, salt, peppercorns and coriander in sauce pan.
Bring to a boil and simmer for 10 minutes then let sit for 30.
Strain and return to heat, then add honey.
Peel garlic and set aside.
Slice onions into ⅛ths or smaller depending on the
size of the onions.
Bring a large pan of water to a boil and blanch carrots for 3 minutes.
Remove carrots and blanch the garlic, onions and Jalapeno peppers.
Combine onions, carrots and Jalapeno peppers.
Pack hot carrots into jars. Stuff a couple of cloves of garlic into each jar, (Yes, you can use more).
Fill jars with hot syrup.
Cap and process in a hot water bath for 10 minutes.
Let set a couple of weeks before serving.
You can leave out the jalapenos and use 2 small dried hot peppers to each jar.
Add them at the same time you add the garlic.
Or you can use both.
The number of jars will vary depending on how heavy you stuff the jars.
These are great served with cheese and crackers or with a bowl of bean soup,
on an antipasti platter, in chicken salad or added to a pasta salad.
1 lb carrots recipe makes 4 half pints
5 lb carrots makes 10 pints
25 lb carrots makes approximately 44 pints