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Scroachity
The in-laws are moving so yesterday we went out and harvested the majority of their produce, including a ton of carrots (about half shown here)! Looking for a good pickling recipe/canning technique to make these sweet things last.
iolitess
I like the pickled carrots with coriander from the Ball All New, with the dill sprigs it ends up tasting a little like lemon-garlic-dill. It’s easiest to pack into straight sides, so if you do can pints, I also recommend the wide mouth jars that the recipe calls for.
And it’s a cold pack, so you’ll need to let them sit for a few weeks before developing their flavor.
(I have the soapy cilantro gene, and pickled coriander just tastes lemony to me)
valency_speaks
We weren’t huge fans of canned carrots until I discovered you can use them to make a family favorite, [Piccadilly Carrot Soufflé](https://www.food.com/recipe/picadillys-carrot-souffle-30216). Now I happily pressure can them, knowing it cuts down on the time to make the soufflé.
backtotheland76
I just posted this a week ago
So far our favorite carrots are basically the same as our pickles, just without a grape leaf. Brine is qt vinegar, qt water, 1/3 cup salt. In each jar, sprig dill, 1/2 teaspoon mustard seed, 2 garlic, hot pepper, bay leaf
shuddupayomowf
Ferment them or make Gordon Ramsay’s carrots with so much butter and sugar for dinner tonight
Edit: said salt instead of sugar
Interesting_Swing_49
A popular product near me is pickled ginger carrots. Just grated/shredded carrot and grated ginger. They’re lacto-fermented with just salt and a little water. Very easy to make, you just need some basic equipment and the technique can be found online
Sideshow_Bob_Ross
Firecracker pickles.
Deppfan16
if you run out of ideas for canning you can always shred them and freeze it for making like carrot cake or carrot muffins.
Distinct-Yogurt2686
I like a good carrot soup and then freeze it for later use.
atom-wan
Make spicy pickled carrots
Hokkaido--
Could also consider dehydrating them as a food preservation method.
Happy_Veggie
Just made 9 pints of Glazed Carrots from the Ball book this weekend. We ran short of the filling ”glaze” and made some extra and ended with some left. We cooked (I should say candied) more carrots in the left over glaze on the stove and they were so good. Haven’t tasted the canned ones yet, but I sure hope they taste as good.
Edit: I grate or shred carrots then freeze for cakes and muffins.
Otherwise I just pressure can the overflow of carrots we have. I don’t particularly like the texture and taste, but they are a nice vedgie addition to pasta sauce or soupes.
Edit 2: We don’t like pickled carrots
Sad-Shoulder-8107
Make a mirepoix and throw it in the freezer for a soup base.
14 Comments
Hi u/Scroachity,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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The in-laws are moving so yesterday we went out and harvested the majority of their produce, including a ton of carrots (about half shown here)! Looking for a good pickling recipe/canning technique to make these sweet things last.
I like the pickled carrots with coriander from the Ball All New, with the dill sprigs it ends up tasting a little like lemon-garlic-dill. It’s easiest to pack into straight sides, so if you do can pints, I also recommend the wide mouth jars that the recipe calls for.
And it’s a cold pack, so you’ll need to let them sit for a few weeks before developing their flavor.
(I have the soapy cilantro gene, and pickled coriander just tastes lemony to me)
We weren’t huge fans of canned carrots until I discovered you can use them to make a family favorite, [Piccadilly Carrot Soufflé](https://www.food.com/recipe/picadillys-carrot-souffle-30216). Now I happily pressure can them, knowing it cuts down on the time to make the soufflé.
I just posted this a week ago
So far our favorite carrots are basically the same as our pickles, just without a grape leaf. Brine is qt vinegar, qt water, 1/3 cup salt. In each jar, sprig dill, 1/2 teaspoon mustard seed, 2 garlic, hot pepper, bay leaf
Ferment them or make Gordon Ramsay’s carrots with so much butter and sugar for dinner tonight
Edit: said salt instead of sugar
A popular product near me is pickled ginger carrots. Just grated/shredded carrot and grated ginger. They’re lacto-fermented with just salt and a little water. Very easy to make, you just need some basic equipment and the technique can be found online
Firecracker pickles.
if you run out of ideas for canning you can always shred them and freeze it for making like carrot cake or carrot muffins.
I like a good carrot soup and then freeze it for later use.
Make spicy pickled carrots
Could also consider dehydrating them as a food preservation method.
Just made 9 pints of Glazed Carrots from the Ball book this weekend.
We ran short of the filling ”glaze” and made some extra and ended with some left. We cooked (I should say candied) more carrots in the left over glaze on the stove and they were so good.
Haven’t tasted the canned ones yet, but I sure hope they taste as good.
Edit: I grate or shred carrots then freeze for cakes and muffins.
Otherwise I just pressure can the overflow of carrots we have. I don’t particularly like the texture and taste, but they are a nice vedgie addition to pasta sauce or soupes.
Edit 2: We don’t like pickled carrots
Make a mirepoix and throw it in the freezer for a soup base.