Jonina Rimmer is a retired Early Childhood Educator. She now helps her husband manage their small farm and consulting business up in Caroline, Alberta . Jonina has always been noted by those who know her as a fabulous and creative cook. Last year she wanted to add a little pizazz to her pickled carrots and came up with the ‘Foo King Easy Pickled Carrots’. Her family loves them and her friend Dave has been waiting patiently for his sampling of the soon to be famous carrots. Expect a few more wild recipes from this gal over the months.

• 1 – 2 tsp Foo King® Hot Relish (more or less to suit your taste) per pint sealer jar
• small whole carrots to fill the pint sealers
• 1 tbsp pickling salt per pint
• 1/3 cup boiling pickling vinegar per pint
• boiling water to fill jars

1. Fill sterilized pint sealer jars with raw carrots to within 1 inch of the top of the jar. (This is a great way to use the carrots when thinning your garden.)
2. Top the carrots with the Foo King Sauce and Pickling salt.
3. Add boiling vinegar.
4. Fill each sealer jar with boiling water to within 1/2 inch of the top of the jar.
5. Cover the jars with sterilized metal lids and screw metal band on securely.
6. Process in a water bath at 180 to 185 degrees F for 20 minutes. The water should cover the tops of the jars by 1 inch. To exceed the stated temperature and time will result in unnecessarily soft carrots.

I’ve used the pre-washed organic ‘baby cut’ carrots very successfully in this recipe. So easy and very tasty.