Spicy “Juicy” Carrots
Spicy “Juicy” Carrots
The recipe for this calls them Spicy Carrots, but for my entire life, we’ve called them juicy carrots. They are enjoyed by kids and adults and keep in the fridge for a while, though they never last long.
This makes two pint jars. They are good to add to an appetizer spread and great to nibble on with cocktails. I would say one jar would easily feed a crowd if on the table with other finger foods or appetizers.
INGREDIENTS:
1 lb carrots cut 3 ⒈／⒉ x ⒈／⒉ inches
1 cup cider vinegar
⒈／⒋ cup of sugar
2 garlic cloves peeled and slightly crushed
⒈／⒉ TBSP dill seed
1 tsp salt
1 ⒈／⒋ cups water
DIRECTIONS:
In a large saucepan of boiling salted water, blanch the carrots for one minute, drain them in a colander, and refresh them with cold water.
Pack carrots in two (2) pint jars.
Combine other ingredients and bring to a boil. Simmer for two (2) minutes.
Put one garlic clove raw in each jar and pour the liquid over the carrots.
Refrigerate twenty-four (24) hours before serving.
NOTES:
This is also good if you do it with thinly sliced carrots and then put them on a sandwich. It's just so good!