6.08.2011

Pickled Jalapeno,Carrot and Leeks

Ingredients

3 to 5 pounds standard carrots peeled and cut as shown
16 whole jalapenos chopped
*use the amount that you are comfortable using..I love them so I cut about 16
3 leeks sliced
Dill Sprigs 2 sprigs per jar
1 cup white distilled Vinegar (5%)
2 cup apple cider vinegar
2 cups water
1/4 cup granulated sugar 
3 garlic cloves per jar
1/4 cup of pickling spices

Pickling Spices if you do not buy them bulk which I do I recommend it if you pickle like I to buy bulk here is the link
The Spice House

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Here is the mix to do your own pickling spices for this
1 1/2 teaspoons black peppercorns, cracked
1 1/2 teaspoons red pepper flakes
Heaping 1 1/2 teaspoons pickling salt
6 whole allspice balls
Heaping 2 teaspoons brown mustard seeds

Ok lets get started......................


In a medium saucepan, combine vinegar's, water, sugar, and pickling spices

Bring to a boil over medium high heat, then reduce to a simmer and cook, stirring occasionally, for 15 minutes.
Remove the pan from the heat, and let cool for 5 minutes
This is going to be poured over the stuff in the jars once we have assembled them

Wash the carrots peel and chop.
Wash the jalapenos and chop if you want it cooler get rid of the seeds
Wash the leeks and chop them also do not use the green it is bitter. I add the leeks to this to change it up a bit from plain ole' onions

Ok lets assemble our jars with the stuff....

Put a garlic in each jar and a sprig of dill
Distribute the carrots, jalapeno and leeks half way up evenly among the jars
Now add another garlic clove to each jar and more dill
Finish the jars up with your carrots and stuff
Push the stuff down hard into the jars as they will have extra space when you pour the brine over the veggies get rid of any and all air bubbles or your veggies will float there are tools for this go to the Resources Page.

Divide the brine evenly among the jars. Fill to 1/4" from the top of the jar
The stuffin's should be covered completely by the brine
If they are not, add a mixture of 2 parts vinegar and 1 part water to cover

Now give them a water bath for 15 minutes cool and let them sit in the cupboard for at least a month to get the really good flavor from them...yummmmmmmm