{"id":21371,"date":"2017-02-01T01:02:05","date_gmt":"2017-02-01T08:02:05","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=21371"},"modified":"2017-03-25T01:03:31","modified_gmt":"2017-03-25T08:03:31","slug":"wine-spiked-julienne-carrots","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=21371","title":{"rendered":"Wine-Spiked Julienne Carrots"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Wine-Spiked-Julienne-Carrots.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-21372\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Wine-Spiked-Julienne-Carrots-970x1024.jpg\" alt=\"\" width=\"258\" height=\"273\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Wine-Spiked-Julienne-Carrots-970x1024.jpg 970w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Wine-Spiked-Julienne-Carrots-284x300.jpg 284w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Wine-Spiked-Julienne-Carrots-768x811.jpg 768w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Wine-Spiked-Julienne-Carrots.jpg 1459w\" sizes=\"auto, (max-width: 258px) 100vw, 258px\" \/><\/a>1 \u00c2\u00bc pounds (567 g) carrots, either orange or rainbow (red, orange, yellow)<br \/>\n2 T. coarse sea salt<br \/>\n1 C. (237 g) white wine vinegar<br \/>\n3\/4 C. (150 g) sugar<br \/>\n\u00c2\u00bd C. (118 g) dry white wine, such as Orvieto, Pecorino, or Soave<br \/>\nPinch of finely grated lemon zest, plus the juice of 1\/2 lemon<br \/>\n18 whole peppercorns<\/p>\n<p>3 sterilized 1\/2-pint jars and their lids<br \/>\nBasic water-bath canning equipment<\/p>\n<p>Cut the carrots crosswise into 2-inch pieces. Cut each piece lengthwise into slices about Vs inch thick, then cut each slice into matchstick (julienne) strips about Vs inch thick. Place the carrot strips in a bowl as you work. Sprinkle the salt over the carrots and toss well. Transfer the carrots to a colander and set the colander over the bowl. Set a plate over the carrots and weight it down with a heavy object (a container of grains, a jug of maple syrup, whatever you have on hand). Let the carrots marinate for 2 hours to release some of their juice. Rinse and drain the carrots, spread them out on a clean kitchen towel, and pat dry. Combine the vinegar, sugar, wine, and lemon zest and juice in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the carrots, stir once, and return to a boil. Boil for 2 minutes, then remove from the heat. Place 6 peppercorns in the bottom of each jar, and then pack the carrots into the jars. Ladle the hot brine over the carrots, leaving 1\/2 inch headspace. Use a bubble remover or a clean chopstick to get rid of any bubbles. Screw the lids on tightly and process for 10 minutes in a boiling-water bath. Store the sealed jars in a cool, dark place. The carrots will keep for up to 1 year, though they may eventually lose their crisp texture. Store any jars that fail to seal properly in the refrigerator and enjoy those first.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 \u00c2\u00bc pounds (567 g) carrots, either orange or rainbow (red, orange, yellow) 2 T. coarse sea salt 1 C. (237 g) white wine vinegar 3\/4 C. (150 g) sugar \u00c2\u00bd C. (118 g) dry white wine, such as Orvieto, Pecorino, or Soave Pinch of finely grated lemon zest, plus the juice of 1\/2 lemon 18 whole peppercorns 3 sterilized 1\/2-pint jars and their lids Basic water-bath canning equipment Cut the carrots crosswise into 2-inch pieces. Cut each piece lengthwise&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=21371\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[101],"class_list":["post-21371","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-canning"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21371"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21371\/revisions"}],"predecessor-version":[{"id":21373,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21371\/revisions\/21373"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}