The second recipe test from Tart and Sweet. For this test I only made one jar. I have a tried and true recipe for spicy carrots, but am always open to something different. I had planned to cut the recipe in thirds and put up two pints, but after taking a closer look at the directions decided to play it safe and just do one.
My concern is that there may be too many spices/flavors in each jar. Each jar gets garlic, chili, a cinnamon stick, bay leaf, cumin seeds, corriander seeds, fennel seeds, and peppercorns. Most of those flavors are pretty powerful and the carrot is pretty neutral. I will not be heartbroken if my one pint is inedible. I like to let pickled things sit for three weeks before tasting, as time will allow the vinegar flavor to mellow.
For sheer shelf appeal, they are beautiful!