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.
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.