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Grated Carrot and Fir Needle Pickled Salad<\/p>\nGrated Carrot and Fir Needle Pickled Salad<\/p>\n
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4 lb. large carrots, peeled and trimmed<\/p>\n
1 cup water<\/p>\n
1\u00bd cups sugar<\/p>\n
2 cups white vinegar<\/p>\n
\u00bc cup fir needles, stalks removed (grand fir, Douglas fir or hemlock fir)<\/p>\n
4 cloves garlic, peeled and sliced<\/p>\n
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Place a hand grater on a clean cutting board and shred the carrot using a coarse shred. Meanwhile, wash your glass jar and rinse in hot water. Place on a rack to dry. Heat a heavy bottom saucepan over medium-high. Add water, sugar, vinegar, fir needles and garlic. Bring to a simmer. Add the shredded carrots to the pickling broth. Bring back to a boil and cook for one minute. Ladle the hot carrots into 6 – 500 ml jars. Top with the hot liquid to within \u00bc inch from the top of jar. Tap the jar to remove any air bubbles. Wipe jar rim removing any residue. Place lid on clean jar rim. Screw band down until resistance is met, then increase to gently tighten. You can cool to room temperature and store in the fridge, or heat process to create a more stable product. In this case, place the filled jars in the rack of a canner and cover the jars by at least 1 inch of water. Cover canner and bring water to full rolling boil. Process for a full 10 minutes. Turn burner off, remove canner lid, wait five minutes, then remove jars without tilting and place them upright on a cooling rack. Cool upright, undisturbed for at least one day.<\/p>\n","protected":false},"excerpt":{"rendered":"
Grated Carrot and Fir Needle Pickled Salad 4 lb. large carrots, peeled and trimmed 1 cup water 1\u00bd cups sugar 2 cups white vinegar \u00bc cup fir needles, stalks removed (grand fir, Douglas fir or hemlock fir) 4 cloves garlic, peeled and sliced Place a hand grater on a clean cutting board and shred the carrot using a coarse shred. Meanwhile, wash your glass jar and rinse in hot water. Place on a rack to dry. Heat a…<\/p>\n