Pickled Hot Carrots and Peppers
My favorite mexican restaurant garnishes most of their dishes with pickled carrots and peppers. The carrots are just as spicy as the peppers and I think they "catch" a few diners thinking they are just plain carrots. But I love them! And since I have more peppers than I need right now, I'm making a batch of these. By the way, these look absolutely beautiful going into the canner. Unfortunately, the pretty white onion bits turn translucent but they are still pretty enough to put a bow on them and give them away for Christmas presents.
5 pounds carrots
3 pounds peppers - I used a combination of jalapeno and anaheim
1 pound onions
Distilled white vinegar (I probably used around a gallon)
several drops stevia per jar
Peel and slice carrots. Remove stem from peppers and either coarsely chop or slice, removing seeds. I cut the jalapenos in half and sliced the anaheim, but you can just cut them into sections however you want to use them later. (Use gloves when working with peppers or be very careful to wash your hands and don't touch your eyes). Loosely chop the onion. Meanwhile in a 4 cup bowl or larger bowl with a pouring spout (I like a 4 cup measuring cup), microwave distilled vinegar and keep boiling.
Pack them in even portions into prepared hot jars - my tip, if you have a dishwasher that heats your water (has a sanitize cycle), wash them and keep them hot while packing. Pack one jar at a time, pouring on boiling vinegar. As the vinegar runs out, boil more. Just before putting on the lid to each jar, drip in 2-3 drops liquid stevia.
Process in water bath canner 10 minutes for pints, 15 minutes for quarts.
Makes around 9 pints - using as a garnish with 3-4 mixed peppers, carrots and onion, around 30 calories, 2 grams carbohydrates, 1 gram fiber.
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