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Canned Carrots

Used the same brine as the Canned Leeks. Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.


  • 440 ml vinegar
  • 440 ml water
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 preserved lemon
  • 2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Carrots.

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