Spicy Carrots

By tschnet1

Ingredients

• 4-6 garlic cloves, sliced
• 1-2 jalapeno peppers, sliced with seeds
• 1 tsp red pepper flakes
• 2 lbs carrots
• 4 cups distilled white vinegar
• 1 cup sugar
• 3 tbsp salt

Preparation

Step 1

Divide the garlic, sliced jalapenos and pepper flakes among 3 clean, hot, pint-size canning jars. Trim, peel and cut the carrots 1" shorter than the jars. Pack the carrots into the jars.

Bring the vinegar to a boil in a non-reactive saucepan. Add the sugar and salt and stir to dissolve. Pour the brine over the carrots, covering the vegetables by 1/2" with liquid. Leave 1/2" head space between top of liquid and lid.

To finish the canning process, use the boiling water method. Release trapped air. Wipe rims clean; center lids on jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid and let jars rest in pot for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.