Pickled Carrots, Tarragon/Dill/Cilantro, Safe to BWB?



T

The Joneses

Guest
This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
popular with my neighbors and at the market. None of us can decide which flavor is better. Not only
that, but they are rilly pretty! My question is whether I could safely can these in a Boiling Water
Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched about 3 min., about
the same consistency as the pickled beets. Even without canning, they will keep in the fridge for 2
months according to the recipe (mine never last that long!). They're great in pasta salad. And
Naturally Fat Free! I made the recipe with Splenda as a sugar substitute and it was well received,
which makes it Sugar Free as well. TIA, Edrena

From "Joy of Pickling" by Linda Ziedrich, c.1998, The Harvard Common Press Pickled Baby Carrots with
Dill (Makes 1 quart) "For variety, you might use tarragon or cilantro in place of the dill." 1 pound
(1 quart) 4-inch carrots, scrubbed and trimmed [I cheated and used store bought-E]
1/4 cup minced dill fronds or 2 whole dill springs 3 large garlic cloves, coursely chopped [I
sliced, it looks nicer-E] 1 to 2 red jalepeno peppers, seeded and sliced
2/2 teaspoon black peppercorns, crushed [Looks nicer uncrushed; bought some multicolored whole
peppercorns at fancy cooking store, that'll be pretty!-E] 1 1/2 teaspoons pickling salt 1 cup
white wine vinegar 1 cup water
3/4 cup sugar
4. Blanch the carrots for 2 minutes in boiling water, then immerse them in cold water until they
have cooled.
5. Pack the carrots and dill into a 1-quart jar. In a saucepan, bring the remaining ingredients to a
boil. Pour the liquid over the carrots. Cap the jar, and let it cool to room temperature.
Refrigerate the jar for 2 dayts or longer before eating the carrots. Refrigerated, they will keep
for at least 2 months.
 
The Joneses <[email protected]> wrote:

>This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
>popular with my neighbors and at the market. None of us can decide which flavor is better. Not only
>that, but they are rilly pretty! My question is whether I could safely can these in a Boiling Water
>Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched about 3 min., about
>the same consistency as the pickled beets. Even without canning, they will keep in the fridge for 2
>months according to the recipe (mine never last that long!). They're great in pasta salad. And
>Naturally Fat Free! I made the recipe with Splenda as a sugar substitute and it was well received,
>which makes it Sugar Free as well. TIA, Edrena

Snipped recipe.

For a question on the safety of processing your recipe for longer storage, particularly if you are
selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
definitive answer, direct your question to The National Center for Home Food Preservation at
http://www.uga.edu/nchfp/

Ross
 
Ross Reid wrote:

> The Joneses <[email protected]> wrote:
>
> >This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
> >popular with my neighbors and at the market. None of us can decide which flavor is better. Not
> >only that, but they are rilly pretty! My question is whether I could safely can these in a
> >Boiling Water Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched
> >about 3 min., about the same consistency as the pickled beets. Even without canning, they will
> >keep in the fridge for 2 months according to the recipe (mine never last that long!). They're
> >great in pasta salad. And Naturally Fat Free! I made the recipe with Splenda as a sugar
> >substitute and it was well received, which makes it Sugar Free as well. TIA, Edrena
>
> Snipped recipe.
>
> For a question on the safety of processing your recipe for longer storage, particularly if you are
> selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
> definitive answer, direct your question to The National Center for Home Food Preservation at
> http://www.uga.edu/nchfp/
>
> Ross

Thanks, Ross, been keeping them in the fridge, that is following directions until better info
becomes available. I been studying the chemistry of pickling, but it never hurts to get some
opinions. Will visit the site. Edrena
 
Ross Reid wrote:

> The Joneses <[email protected]> wrote:
>
> >This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
> >popular with my neighbors and at the market. None of us can decide which flavor is better. Not
> >only that, but they are rilly pretty! My question is whether I could safely can these in a
> >Boiling Water Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched
> >about 3 min., about the same consistency as the pickled beets. Even without canning, they will
> >keep in the fridge for 2 months according to the recipe (mine never last that long!). They're
> >great in pasta salad. And Naturally Fat Free! I made the recipe with Splenda as a sugar
> >substitute and it was well received, which makes it Sugar Free as well. TIA, Edrena
>
> Snipped recipe.
>
> For a question on the safety of processing your recipe for longer storage, particularly if you are
> selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
> definitive answer, direct your question to The National Center for Home Food Preservation at
> http://www.uga.edu/nchfp/
>
> Ross

Ross - I wrote the UGA and some yahoo told me that even jams should be pressure canned. She's
probably right about my carrots, tho. I found a recipe in Small Batch Preserving for BWB pickled
carrots and it calls for significantly more vinegar. Will have to work my way thru another pickle
book. What a bother (NOT!) Thanks again. Edrena
 
Ross Reid wrote:

> The Joneses <[email protected]> wrote:
>
> >This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
> >popular with my neighbors and at the market.
>
> Snipped recipe.
>
> For a question on the safety of processing your recipe for longer storage, particularly if you are
> selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
> definitive answer, direct your question to The National Center for Home Food Preservation at
> http://www.uga.edu/nchfp/
>
> Ross

Ross - got another lovely response from Elizabeth L. Andress, Ph.D, Project Director, National
Center for HFP Associate Prof. and Extension Food Safety Specialist, Department of Foods and
Nutrition, The University of Georgia. Boy was the answer comprehensive and included rationalizations
for her comments. Short of actually sending my pickles to the lab, she gave me complete advice and
recommended BWB under certain conditions, etc... Great site after all. Edrena