Smoky Sweet and Spicy Carrot Pickles
Yields 2 pints
INGRIEDENTS
- 2 cups carrots peeled and cut into rounds
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup Jacobsen Co. Raw Blackberry Honey
- 2 tbsp sugar
- 1 tbsp Jacobsen Salt Co. Ghost Chili Salt
- 1 small dried chipotle chili
PROCESS
In a small saucepan, combine the vinegar, water, honey, sugar, ghost chili salt and dried chipotle chili. Bring to a boil over high heat, making sure to stir until the sugar and salt has dissolved. Add the carrots and cook for 1 minute. Transfer the carrots and pickling liquid to a medium size bowl or canning jar. Make sure the carrots stay submerged. Let cool to room temperature, cover and refrigerate for at least 5 hours or more.
Dilly Pickles
Yields 1 quart
INGREDIENTS
- 2 pounds of Kirby cucumbers cut into spears
- 2 garlic cloves, crushed
- 4 sprigs of dill
- 2 dill blossoms (optional)
- 1 1/2 cup distilled vinegar
- 1/2 cup water
- 1 tbsp Jacobsen Salt Co. Kosher Sea Salt
- 1 tbsp Jacobsen Co. Raw Blackberry Honey
- 1/2 tsp dill seeds
- 1/2 tsp coriander seeds
- 1/2 tsp ground Jacobsen Salt Co. Tellicherry Peppercorns
- 1/2 tsp yellow mustard seeds
PROCESS
Place crushed garlic cloves, dill sprigs and dill blossoms at the bottom of a quart jar. Stack cucumber spears on top and set aside. In a pot, combine the vinegar, water, salt, honey, dill seeds, coriander seeds, black peppercorns, and yellow mustard seeds. Bring to a boil over high heat until the salt has dissolved. Carefully pour the hot liquid over the cucumbers and let sit until cooled to room temperature. Cover and refrigerate for a day.