I like carrots. I really do. Even as a child I used to eat them all the time ... raw. Sometimes, for the Jewish holidays, we'd have them glazed with sugar or honey. They were always in our matzo ball soup too. At Thanksgiving, Mom made her amazing carrot muffins (I make them now). And just last weekend I made an amazing Carrot Sheet Cake. Yet, when it came time to come up with a recipe that featured carrots, I was at a loss. Completely uninspired.
Palma made muffins, Sandi a carrot cake, Ruth the soup (though I have to admit, in the past, I've never been much a fan of carrot soup), what was left? Palma suggested a carrot salad and I turned that idea over in my mind for a morning, then it hit me, pickles!
On Weight Watchers, sometimes it's hard for me during "cocktail hour" that time of day, before dinner, when we might put out some noshes to nibble with a pre-dinner drink. Years ago I discovered jars of pickled green beans and pickled okra at Whole Foods that I now keep on hand to munch on pre-dinner, so I thought why not pickled carrots? And I love spicy, so it seemed only natural.
Now, I am a canner (though I haven't really canned anything this season) but for the purposes of this challenge, I really didn't want to get so involved (remember, I told you I was uninspired), so instead I opted for a jar in the fridge. I checked my Ball Blue Book, just to get an idea of measurements and stuff and came up with these ingredients, which I actually had on hand.
1C Cider Vinegar
1.5T kosher salt
.5t - 1t dried crushed red pepper (honestly, I can't remember what I used but they're darn spicy!)
12 strips of peeled, fresh GINGER (I used a carrot peeler to get the strips)
3/4 - 1lb carrots, peeled, quartered, and sized to fit into a 1pt Canning Jar
1 jalapeno pepper
1. Blanch the carrots for like 15 seconds in boiling water, drain.
2. Place the carrots, ginger and jalapeno into the jar.
3. Bring the water, cider vinegar, crushed red pepper and salt to a boil.
4. Pour hot liquid into the jar, leaving about 1/2" of head space.
5. Put the lid on and store in the refrigerator for a couple of days to meld the flavors.
That's it! Easy peasy and these are delicious! Spicy (but you can adjust that accordingly by the amount of crushed red pepper you use). I even ate a ginger strip and liked it this way. I'm totally making these again and will probably can a bunch too (maybe I'll post and update to this when I do that with the canning instructions).
Spicy Pickled Carrots
And for my Weight Watcher peeps, yeah, I can put this in the recipe builder, and maybe it will tell me 1 point for the jar or something but really, come on, they're pickles! I'm going with zero points plus for this baby!