In yesterday's farm share there were red carrots. At first glance, they didn't look all that red, but when I got them home and compared them to regular carrots then it was obvious. Pinky red. There were a lot of them, part of the 6 pounds of mix and match that Stephanie and I split. I brought home 2 pounds of very petite carrots, thinking I could pickle them whole. Today that's just what I did.
I'd grabbed dill flowers while I was at the farm, enough for 6 jars of carrots. Using the Dilled Carrots recipe from The Ball Complete Book of Home Preserving I made a full batch of brine because I thought I would get 4 or 5 jars. After scraping all the carrots they were so skinny I only got 3 jars. There are a few orange carrots mixed in which only serve to make the rest stand out. So pretty!
I'd grabbed dill flowers while I was at the farm, enough for 6 jars of carrots. Using the Dilled Carrots recipe from The Ball Complete Book of Home Preserving I made a full batch of brine because I thought I would get 4 or 5 jars. After scraping all the carrots they were so skinny I only got 3 jars. There are a few orange carrots mixed in which only serve to make the rest stand out. So pretty!
I found red carrots last week and pickled them with jalapenos. The brine turned a fun red color.
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