What brings the "smoke" to this canned carrots recipe? Smoked paprika. Now available in most grocery stores, this spice adds bolder (and, naturally, smokier) flavor than the paprika you grew up seeing sprinkled on deviled eggs.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

hands-on:
30 mins
total:
45 mins
Servings:
36
Yield:
6 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-quart saucepan combine vinegar, 2 cups water, the sugar, 2 Tbsp. kosher salt, and the paprika. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Pack a hot, clean pint canning jar with 1 thyme sprig and carrots, leaving 1/2-inch headspace. Pour hot brine over carrots, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 15 minutes, beginning timing when water returns to a boil. Let jars cool on wire racks at least 4 hours. Makes 6 pints.

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Nutrition Facts

23 calories; carbohydrates 5g; insoluble fiber 1g; sugars 3g; vitamin a 8419.7IU; vitamin c 3mg; thiamin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 9.6mcg; sodium 58mg; potassium 161mg; calcium 17mg; iron 0.2mg.
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