Veriditas By Pranarom

Homemade Pickled Carrots With Essential Oils



Our coworker Tom and his wife Yulia continue to make delicious pickled things with our Essential Oils and bring them in to work to share. This time they made these yummy tangy spiced pickled carrots!




These carrots are different than most other pickled carrots I have had. The cinnamon, clove, and ginger in this recipe really made me want to find a way to work them into some delicious baked goods and holiday treats!

This recipe makes 6 quart sized jars of pickled carrots.

Ingredients:
4 cups water
8 cups apple cider vinegar
1 cup pickling salt
1 cup brown sugar
1 large bulb of garlic
12 Bay leaves
Carrots (About 4 lbs. How many or if you need to cut them will really depend on the size of the Carrots. They used 3-4 inch carrots cut into spears.)
Veriditas Clove Essential Oil
Veriditas Black Pepper Essential Oil
Veriditas Cinnamon Bark Essential Oil
Veriditas Ginger Essential Oil

Start by sanitizing your lids by boiling them in a hot water bath for ten minutes. This helps the wax around the top of the lid to adhere and make a complete seal.

Assembling the jar:

3 medium cloves garlic (each)
2 Bay leaves 
Carrots (Enough to fill each jar snugly)

Stack the carrots length wise to the top nice and tight leaving 1/4 - 1/2 inch space at the top.
Set aside.

To make brine:
4 cups water
8 cups apple cider vinegar
1 cup pickling salt
1 cup brown sugar

Combine all ingredients in a large pot and bring to a boil.

Add 6 drops Veriditas Black Pepper Essential Oil
Add 10 drops Veriditas Clove Essential Oil
Add 6 drops Cinnamon Bark Essential Oil
Add 12 drops Ginger Essential Oil

Boil for another 5 minutes and remove from heat.

While this is boiling fill a large pot with water and bring to a boil.

Pour the brine up to the fill line of each jar, completely covering the carrots, but do not overfill the jar.
Screw on the lids.

To seal:

Place closed jars in the boiling water for 15 minutes each. 
Carefully remove the jars from heat with a tongs, an oven mitt, or a canning tool and allow to cool.


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