This recipe was shared by CSA member Kathryn, from Maple From Canada. The perfect fall condiment/snack! There are instructions for canning, but you could likely make a smaller amount and treat it like a quick-pickle/fridge pickle.
Maple Pickled Carrots and Parsnips with Rosemary and Garlic
- 1/2 cup maple vinegar
- 2 cups cider vinegar
- 2 cups water
- 1/4 cup maple sugar
- 4 cloves garlic chopped into fours
- 2 sprigs fresh rosemary cut into halves
- 2 c. à thé pickling salt
- 1 tsp whole black peppercorns
- 2 tsp whole coriander seeds
- 5 cups carrots peeled and cut into rounds or sticks of the same size
- 3 cups parsnips peeled and cut into rounds or sticks of the same size
Perform the steps in the “Method for Preparing Jars and Lids”
Inspect jars and discard those with cracks or any type of damage.
Wash jars in hot soapy water. Rinse well.
Place jars in your canning pot. Fill the pot and jars with water. Heat to a simmer. Turn off heat and leave the jars in the hot water until you’re ready to fill them.
Put the lids in a small pot filled with water. Bring just to the boil. Turn off the heat and leave the lids in the hot water until you need them.
Make the pickling liquid in a large pot by adding the maple vinegar, cider vinegar, water, maple sugar, garlic, rosemary, salt, pepper, and coriander, and bringing it to a boil.
Add the carrots and parsnips. Bring back to the boil and cook 3 minutes.
Take the pot off the heat. Remove the vegetables with a slotted spoon or silicone tongs. Distribute them among the still-hot, sterilized jars to 2 cm (7/8 in) of the tops.
Pour in the hot pickling liquid, covering the vegetables to 1 cm (3/8 in) of the tops of the jars, then push in the aromatics (rosemary, garlic, peppercorns, and coriander seeds) from the pot. Use a non-metallic utensil to release air bubbles.
Follow Steps of the Canning Method
Wipe the rims of the jars with a clean damp cloth to remove any residue. Centre the lids and screw them on just to the point of resistance.
As you fill the jars, close, and put them in your canning pot, then add water to cover by at least 2.5 cm (1 in). Cover the pot, bring to a boil, and boil for 15 minutes.
Turn off the heat, uncover the pot, and wait 5 minutes before removing the jars, being careful to hold them upright.
Let the jars cool on a board or cloth on the countertop, without moving them for 24 hours. Do not tighten the lids.
Once cooled, check that the lids are properly sealed. The lid centres should be curved downward and not move when pressed.
Label the jars and store in a cool, dark place. Use within one year.