Pickled Heirloom Baby Carrots

Market Baby Heirloom Carrots

I have never managed to grow carrots in my country garden, so when I saw these beautiful baby carrots at the market this Saturday I bought them immediately.  The reds and yellows and oranges of the heirloom carrots were so vibrant that I wanted to preserve them and save some for the winter.  

2 bunches of baby carrots
2 small cloves of garlic
2 small Thai hot peppers
1 1/2 cups of cider vinegar
1/2 cup of water
1/2 cup of sugar
1 tsp of pickling salt
2 tbsp of finely chopped fresh oregano

Cut tops off of carrots leaving about a half inch of the green stem on the carrot.  Carefully scrub the carrots clean with an abrasive cloth.  Sterilize 2 - 8oz jars.  Place a pepper, a garlic clove, and half of the oregano in each of the jars.  Carefully pack the jars with the scrubbed carrots with the point down.

Bring vinegar, water, sugar and salt to a boil.  Pour over carrots, filling jars to 1/2 inch from the top.  Seal the jars and process in boiling water for 15 minutes.   The red from some of the carrots bled, resulting in the pink pickle juice.