Spicy Pickled Nash's Carrots with Allspice and Dill
Yield: 6 pint jars
Fans of Nash's carrots will tell you these are the carrots by which the standards are set, and late summer is the time to start stocking up. While you should enjoy as many as you can raw, tasting of sunshine, this is a great way to enjoy their spicy-sweet flavor all winter long. Serve these carrots with piquant cheeses, burgers, dips and drinks. Delicious!
- 4 to 5 pounds Nash's Best! carrots, ends trimmed and peeled Add to list
- 6 widemouthed pint jars Add to list
- 3 jalapeño chiles, cut in half lengthwise Add to list
- 12 allspice berries Add to list
- 1 tablespoon dill seeds Add to list
- 1 tablespoon celery seeds Add to list
- 6 cloves garlic Add to list
- 6 dill or fennel blossoms (optional) Add to list
- 6 cups distilled white vinegar (see note) Add to list
- 1 1/2 cups unrefined white sugar Add to list
- 1/4 cup kosher salt Add to list
Cut the carrots into strips and trim them to 3/4-inch shorter than the inside of the jars.
Wash and rinse jars; bring to a boil in a large pot; turn down heat and let stand in hot water until ready to use. In a smaller pot, bring lids and rings to a boil; turn down heat; let stand in hot water until ready to use.
Place 1/2 jalapeño in each jar. Place 3 allspice berries and 1/2 teaspoon each dill seeds and celery seeds in each jar. Crush the garlic cloves and place one in each jar. Divide the carrots between the jars, packing them in tightly. Tuck in a dill or fennel blossom, if using, next to the carrots.
In a non-reactive pot over medium heat, combine the vinegar with the sugar and salt. Simmer just until the sugar and salt are dissolved.
Carefully fill the jars with the hot vinegar to within 1/2-inch of top. Wipe rims clean. Screw on 2-piece lids. Put the filled jars in boiling water to cover. Boil 5 minutes (add 1 minute more for every 1,000 feet above sea level). Remove jars from the water. Let cool. Check the seals — lids should be sucked down. These will last about 2 to 3 months in the refrigerator once opened.
You may substitute 2 cups of apple cider vinegar for 2 cups of the white vinegar.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 31, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.