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Why not make tangy, sweet and spicy pickles out of carrots when cukes are out of season?!? I got these beauties from B and B Gardens (@BandBGardens) just a few miles down the road in Napa. Brent and Brenda (hence B and B!) are passionate about their produce! Feel free to use any color carrot you desire, just be aware purple carrots bleed. I canned them separately, but the yellows and oranges can hang out together just fine.

Curious about the name "bread and butter?" In the 1920s, an Illinois farmer couple was short on cash, but long on undersized cucumbers. They packed them in its notable brine and bartered them for...you guessed it...bread and butter.

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Gorgeous, darling...just gorgeous!

“Bread and Butter” Pickled Carrot Chips

March 7, 2016

30 min or less active, 60 min or less total, appetizer, condiment, fall, gluten-free, misc, side, vegan, winter

Why not make tangy, sweet and spicy pickles out of carrots when cukes are out of season?!? I got these beauties from B and B Gardens (@BandBGardens) just a few miles down the road in Napa. Brent and Brenda (hence B and B!) are passionate about their produce! Feel free to use any color carrot you desire, just be aware purple carrots bleed. I canned them separately, but the yellows and oranges can hang out together just fine.

Curious about the name "bread and butter?" In the 1920s, an Illinois farmer couple was short on cash, but long on undersized cucumbers. They packed them in its notable brine and bartered them for...you guessed it...bread and butter.

Information

Servings: Makes 9 half-pint jars; one serving = 1/6 jar
Time: About 25 minutes active; just under an hour total
Price: About $9.40 total; $0.17 per serving
Nutrition (per serving):
Calories: 52
Protein: 0.3g
Fat: 0.2g
Saturated fat: 0g
Carbohydrates: 12g
Fiber: 0.6g
Sodium: 82.8mg
Cholesterol: 0mg
High In: Vitamin A
Good Source:
Low In: Carbohydrates, Fat, Saturated Fat, Sodium, Cholesterol

Ingredients

  • 3 cups white vinegar
  • 1 cup cider vinegar
  • 2 1/2 cups sugar
  • 2 Tbsp mustard seed
  • 1/2 Tbsp salt
  • 2 tsp celery seed
  • 1 tsp tumeric
  • 1/2 tsp red pepper flakes, optional
  • 2 lbs carrots, peeled and cut into 1/4" thick chips

Preparation

  1. In a large pot over medium heat, combine everything but the carrots. Heat until boiling and the sugar is dissolved.
  2. Add carrot chips to clean jars and pour hot liquid over top. Seal, cool to room temperature and then refrigerate. You can also process them in a hot water bath or using a pressure canner for longer shelf life. Here's my water bath method.

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