Growing up, we would go visit my Grandma and Grandpa and the first thing we would do was ask if we could go down to the pump house and grab a bottle of her hot veggies. I couldn’t eat many because they would upset my stomach. But I always went for the carrots and cauliflower. Thank heavens my brother liked the green tomatoes. I’m just not a tomato eater.
I loved the crunchy texture of the carrots and that little bit of heat.
I started bottling hot veggies when my kids were little and I loved that I still had a piece of Grandma with me every time I popped open a jar.
I plan to bottle hot veggies again this year when I have a garden and can use fresh produce. There is just something about fresh-from-the-garden hot veggies.
I was searching carrot cake recipes the other day on Pinterest and this recipe popped up.
I was so excited because it looked like it could be the next best thing to Grandma’s Hot Veggies.
They don’t take long at all to put together. I got 2 quarts stuffed full and shared one.
I think they’d be an ideal treat to have with burgers instead of having chips. Your carrots stay delicious and crisp and they have just the right amount of heat.
I also think you could probably add your cauliflower and celery sticks and they’d be delicious as well.
Spicy Refrigerator Carrot Pickles
- 2 lb bag of carrots, peeled and made into carrot sticks
- 1 1/2 cups water
- 3 cups white vinegar
- 1 cup sugar
- 6 cloves garlic, peeled and cut into rounds
- 3 jalapeno peppers, cut into 4ths and seeded (you could use more or less)
- Add water, vinegar and sugar to a sauce pot. Cook over medium heat until sugar is dissolved. Mix with a whisk.
- Remove from heat and set aside.
- Peel garlic, chop into rounds and add to vinegar mixture.
- Cut your carrots into lengthwise pieces; cut and seed jalapenos as well.
- Add carrots, cilantro and jalapenos to 2 quart jars.
- Pour vinegar mixture into jars.
- Keep at room temperature until cooled; Store in refrigerator.
- I felt like they were good a couple hours after I put them in the jars. But 24 hours later, they were delicious.
- Original poster said these should be eaten within a week. No problem!
recipe adapted from A Dish of Daily Life