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Pickled Carrots with Mandarins & Hard Pear Cider

1 Pound Tri Colored Baby Carrots, Cut in 1/2 Length Wise if Necessary

1 Large Mandarin Orange, Zest & Segments

1/2 Bunch Green Onions,  Course Chopped

Fresh Ground Black Pepper

Mix together the above ingredients. Loose pack into two 2 Cup Glass Jars with Lids.

 

THE BRINE

1 1/2 Cups Hard Pear Cider

1/2 Cup Apple Cider Vinegar

1/2 Cup Water

2 – 3 Tsp Garlic, Fine Chopped

1 1/2 Tbs Course Salt

Dash of Nutmeg

1/2 Tsp Turmeric

1 Tbs Sugar

2 – 3 Thai Birds Eye Peppers, Fine Crushed

3- 4 Bay Leafs

 

Put all the ingredients for the Brine into a medium size heavy kettle.

Over a medium temperature bring to boil and boil until Salt & Sugar are dissolved.

Pour Brine into the two jars of Carrots including one or 2 bay leafs.

Let cool un lidded until room temperature.

Put lids on jars and put in the fridge for at least 24 hours!

 

Enjoy!

 

Pickled Carrots with Mandarins & Hard Pear Cider

Pickled Carrots with Mandarins & Hard Pear Cider

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