Comments on: Pickled Carrots and a Quick Brine Recipe

By: January 2012 in Review | airplanesandtimezones

January 2012 in Review | airplanesandtimezones — Mon, 06 Feb 2012 23:01:53 +0000

[...] big group of strangers, at Marben. – I made my first ever pickles! I made some bread-and-butter-ish pickled carrots for the fridge. – Really was not motivated to focus on school at all. I am disinterested in most of [...]

By: pickles pickles grammas pickles « Life is Good – Food is Better

pickles pickles grammas pickles « Life is Good – Food is Better — Fri, 03 Feb 2012 07:34:02 +0000

[...] more complex instructions online, so check those out too including this sharp looking blog called food in jars. Sanitization is paramount, and I there is still much for me to learn about all of this. I plan to [...]

By: Pickled Carrots - tomatotango.com

Pickled Carrots - tomatotango.com — Thu, 05 Jan 2012 22:20:04 +0000

[...] Recipe adapted from Food in Jars. [...]

By: Pickled Carrots « The Fork Left Behind

Pickled Carrots « The Fork Left Behind — Tue, 06 Dec 2011 18:43:52 +0000

[...] The recipe that I ended up adapting is for refrigerator pickled carrots – no processing in a boiling water bath for these bad boys. They are not shelf stable but will last for a month in the fridge. Pickled Carrots [...]

By: Elisabeth

Elisabeth — Tue, 18 Oct 2011 22:46:37 +0000

I just made these with Indian-inspired seasonings: a clove of garlic, some fresh ginger, peppercorns, mustard seeds, cumin seeds, and some cardamom pods. Came out great, though next time I’ll only use 2-3 cardamom pods instead of 6-8.

By: kristen

kristen — Thu, 06 Oct 2011 11:09:14 +0000

wondering if i were to hot water bath process this recipe how long you would recommend processing for pint sized jars. thanks.

By: Michael

Michael — Mon, 12 Sep 2011 17:26:37 +0000

Hi Marisa -

Love the site! I’m new to canning, and have a few questions regarding pickling. From my garden I have carrots, zucchini, squash, onions, cucumber and beans, all of which I’d like to pickle for future enjoyment.

I’m not sure I understand the best means of preservation for pickling. Is there a difference between water bath, and the hot-water process? Which one is shelf safe, and for how long is it safe for on the shelf (unopened)? Also, can I mix and match these veggies?

I know that was a lot of questions, and thanks in advance! If you have any specific “beginners” posts you can point me to that would also be great!

Regards,
Michael.

By: Another Week – Three More Pints « Well That's Just Peachy…

Another Week – Three More Pints « Well That's Just Peachy… — Sat, 09 Jul 2011 17:54:14 +0000

[...] If you’d like the recipe that I used it can be found at this site, Food in Jars. [...]

By: Ellen

Ellen — Tue, 14 Jun 2011 23:24:04 +0000

My mom used to put sliced carrots into leftover dill pickle brine whenever we ended a jar of dill pickles. (Likely her own homemade pickles, too.) We just kept them in the fridge and nibbled on them.

By: Marisa

Marisa — Wed, 02 Feb 2011 01:13:35 +0000

Danielle, when I make pickles for canning, I do trim the veg down so that it will be completely submerged. I you read this post, you’ll not that these were refrigerator pickles, meaning I was just making a small amount to keep in the fridge for fairly immediate consumption.