Maple Pickled Carrots and Parsnips with Garlic and Rosemary
Recipes with Maple Sugar / Recipes with Maple Vinegar / Vegetables
Created by Stéphanie Côté Nutritionist
Featuring Specialty Products
- 1/2 cup maple vinegar
- 2 cups cider vinegar
- 2 cups water
- 1/4 cup maple sugar
- 4 cloves garlic, chopped into fours
- 2 sprigs fresh rosemary, cut into halves
- 2 c. à thé pickling salt
- 1 tsp whole black peppercorns
- 2 tsp whole coriander seeds
- 5 cups carrots, peeled and cut into rounds or sticks of the same size
- 3 cups parsnips, peeled and cut into rounds or sticks of the same size
- Perform the steps in the “Method for Preparing Jars and Lids,” found here.
- Make the pickling liquid in a large pot by adding the maple vinegar, cider vinegar, water, maple sugar, garlic, rosemary, salt, pepper, and coriander, and bringing it to a boil.
- Add the carrots and parsnips. Bring back to the boil and cook 3 minutes.
- Take the pot off the heat. Remove the vegetables with a slotted spoon or silicone tongs. Distribute them among the still-hot, sterilized jars to 2 cm (7/8 in) of the tops.
- Pour in the hot pickling liquid, covering the vegetables to 1 cm (3/8 in) of the tops of the jars, then push in the aromatics (rosemary, garlic, peppercorns, and coriander seeds) from the pot. Use a non-metallic utensil to release air bubbles.
- Follow Steps 1 – 6 of the “Canning Method,” found here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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