3 Days to Slow Food in Osoyoos!

Yesterday we made Sweet Pickled Carrots.


Colorful and spicy, pickled carrots make a zesty hors d’oeuvre.

I also chop and add them to grain-based salads like tabbouleh. Finely minced and added to sour cream, they make a terrific dip. There is nothing like Pickled Carrots with a grilled cheese sandwich.  And our personal favorite – Deviled Eggs!

Devilled Eggs with Pickled Carrots! YUM!

Usually we use carrots from our own garden, but we had a lousy crop last summer. We did pickle some  we bought from other vendors at the farm market. They sold out every week. This week we were grocery shopping and there were some great organic baby carrots on sale.

We looked at the carrots and both said, “Pickled carrots and deviled eggs!”

Several bags went into the cart.

Pickled Carrots Ingredients

The carrots were washed and the large ones were sliced. You want your carrots to all be the same size for blanching. That way you don’t end up with mushy ones. Carrots are a root crop and need to be cooked all the way through before canning to ensure all bacteria are killed. You need to blanch the carrots before putting them in the jars.

The brine for the carrots is made from: cider vinegar, white vinegar, all spice, cloves, celery seed, salt, mustard seeds, water and brown sugar.  These are put into a pot and simmered for 5 minutes to flavor the brine.

Next the carrots are put into the jars and the boiling brine is poured into the jars, leaving a 1/4″ head space. After the jars are filled, the rims wiped, the lids are put on and the jars are returned to the boiling bath canner for 20 minutes (for pints).


Here is the final product!

The jars should be kept in a cool dark cupboard until opened and once opened the carrots should be eaten within a month.

We managed to wait a day before we tried the carrots! We ate an entire half pint, except for the one I diced for the Deviled Eggs.

Click here for our Deviled Egg recipe.

Making Beary Good Deviled Eggs

You will be able to get our (pints) of pickled eggs at the Market on Main as part of the Slow Food Conference in Osoyoos this Saturday!

Click here for more information on Slow Food.

Or by emailing us at info (at) bearygoodstuff.ca


About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on April 24, 2013, in Market, Recipes, Tangy, Unique, Veggan and tagged , , , , . Bookmark the permalink. Comments Off on 3 Days to Slow Food in Osoyoos!.

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