Fermented Pickled Carrots


| 9/11/2020 9:59:00 AM


Fermented Pickled Carrots

This is closed jar pickle that ferments under pressure, carbonating the pickling liquid and keeping out that mustiness that comes from oxygen contact (not bad, just not this pickle.)

These carrot pickles are crisp, sour, salty and a little funky, packed with probiotic goodness from the wild fermentation. Best yet, they require no hot water bath cooking, just the patience to let them ferment. When I’m overwhelmed with summer produce (like this giant box of carrots!), these pickles are a welcomed, easy task. I just have to pack the jars, pour over the brine, crank down the lid and wait. 

Freshly dug carrots.

Ingredients:

  • 4 cups sliced carrots
  • 3 tbs kosher salt
  • 3 1/2 cups water
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 2 cloves garlic
  • 2-4 fresh or dried hot peppers
  • 1 quart jar with lid (bail top is best, but canning jar will also work)

Instructions:

1. Add spices, garlic, hot peppers and carrots to the jar. 



2. Heat the water to a boil and add the kosher salt, stirring to dissolve.



Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters