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
Ingredients
- 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
Instructions
Perform the steps in the “Method for Preparing Jars and Lids”
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Inspect jars and discard those with cracks or any type of damage.
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Wash jars in hot soapy water. Rinse well.
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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.
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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.
Pickles
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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.
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Add the carrots and parsnips. Bring back to the boil and cook 3 minutes.
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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.
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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
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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.
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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.
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Turn off the heat, uncover the pot, and wait 5 minutes before removing the jars, being careful to hold them upright.
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Let the jars cool on a board or cloth on the countertop, without moving them for 24 hours. Do not tighten the lids.
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Once cooled, check that the lids are properly sealed. The lid centres should be curved downward and not move when pressed.
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Label the jars and store in a cool, dark place. Use within one year.