Taco Stand Hot Carrots for Water Bath Canning

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AKA: Pickled carrots and jalapeños. Taco Tuesday has just been elevated!! These are fantastic, you are going to love them! You can make this large batch to can or you can quarter it and just refrigerate them to eat right away.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.

Taco Stand Hot Carrots for Water Bath Canning
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Taco Stand Hot Carrots for Water Bath Canning

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Recipe by Jeni Gough Cuisine: MexicanDifficulty: Medium
Prep time

30

minutes
Processing time

20

minutes
Yields

12

pints
or

24

half pints

The best hot pickles carrots and jalapeños!

Ingredients

  • 6 cups 6 filtered water

  • 6 cups 6 white vinegar

  • 6 tsp 6 dried Mexican oregano

  • 6 tsp 6 canning salt

  • 1 tsp 1 ground cumin

  • 2 2 bay leaves

  • 5 lbs 5 carrots, 1/4 inch thick slices, diagonal cut

  • 2 2 large white onions, cut in half then cut lengthwise

  • 12 12 large jalapenos

  • 24 cloves 24 garlic, peeled

  • 24 24 dried red chiles, hot (such as de arbol or pequin)

  • 1/4 cup 1/4 Black peppercorns

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Fill water bath canner with water, add jars and bring canner to a low simmer. Simmer jars for 20 minutes.
  • Make brine: In a large pot stock pot, put in water, vinegar, bay leaves, salt, cumin and oregano. Bring to a boil, cover, turn down heat and simmer until your vegetables are ready.
  • Prepare your vegetables and get your canning supplies in place.
  • Add carrots, onions and jalapenos to brine. Bring to a boil and turn heat off.
  • To each half pint jar add: 1 garlic clove, 1 dried chile and 5 peppercorns. To each pint jar add: 2 garlic cloves, 2 dried chile and 10 peppercorns. Then pack vegetables in jar tightly. Fill with hot brine leaving 1/2 inch headspace. Make sure to remove air bubbles from each jar, wipe down rim, put on lid and ring and put jar right into simmering canner. Process jars for 20 minutes. It will be the same time for pints if you choose to make pints insead.
  • Let jars cool 24 hours after bringing them out of canner.

Notes

  • This recipe makes a lot, you can cut it down you can also can them in pints.

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