SCOTCH BONNET SUGAR CARROTS ARE DIVINE ~ UPDATED 12/30/18

Since posting this recipe, it was really reviewed and looked at quite a bit.  I decided to post pictures to go along with steps in making these.  I hope you will take the time and review the update.  

We grow scotch bonnet peppers which are from the same family as habaneros but believe me they are 100 times better. They have flavor along with the heated punch you get from a habanero.  They're fruity which is one of the reasons they are one of my favorite peppers we grow.

A while back Aldi had baby carrots like a quarter a bag and since I have never been successful growing carrots I stocked up.  I had been wanting to try a recipe I had found on a blog called Putting Up With Erin.  With her recipe, I was able to adapt with just a switch of peppers and make her recipe.

You can use any type of carrots you wish.  Erin used multi-colored ones.  As I said I used baby carrots in my first batch.  Since I have used regular carrots, baby multi-colored and regular sized multi-colored.  

I use scotch bonnet peppers thus the title name of this blog entry but you can switch out your peppers for any hot pepper.  It really depends on the heat level you are going for.  You can go for sizzling hot ghost peppers or kick your bum smokin hot Carolina reapers.  Or if you want a tame version you could sub out jalapenos.  That is the good thing about canning when it calls for peppers you really can pretty much do any swap you desire.  In picking it does not matter on a ratio, just sub switch or add some.  Now with salsas if you switch you need to keep the ratio amount the same for safety reasons.  

Start by making the brine.  Add apple cider vinegar, water, brown sugar, pickling salt, and mustard seeds to a non-reactive pot and bring to a boil.

While this is coming to a boil, cut your peppers into slivers.  These peppers are hot so you only need a small part.  I normally cut my pepper into 6 to 8

 pieces.

Also, make sure your jars are sterilized.  Fill your water bath canner with water.  You need enough to where your jars are covered by an inch of water over the tops.  Pack your carrots into the sterilized jars and add your slice of pepper into the jar.

I added a step to make sure these would be really hot and put a 1//4 of a teaspoon of ground scotch bonnet pepper powder on top of the cars.  You do not have to do this.  I have made these several times but this last time I added this step.  

Fill your jars with the brine and add lids and rings to finger tight.

Process your jars in the water bath canner for 15 minutes.  Allow to cool an additional 10 minutes in the canner.  Remember the jars to cool.  The lids should seal within the next 24 hours. 

SCOTCH BONNET SUGAR CARROTS

Ingredients

• 2 pounds carrots
• 2-4 tablespoons brown sugar
• 2 scotch bonnet peppers sliced in quarters
• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons pickling salt
• 2 teaspoons mustard seeds
• 1/4 teaspoon of ground scotch bonnet powder per pint (optional)

Directions

• In a saucepan add water, vinegar, sugar, and salt and bring to a boil.
• Peel carrots if need be and firmly pack into sterilized jars along with scotch bonnet peppers.
• Have water going in your water bath canner.  Remember you need enough to cover jars by one inch.
• Ladle hot brine over carrots and peppers.
• Wipe rims of jars, add lids and seal with rings.
• Process in water bath for 10 minutes for half pints and 15 for pints.  
• Allow cooling 5 to 10 minutes before removing from canner.

This recipe makes 3 1/2 pints.

I normally add a quarter of a pepper per pint and just a sliver per half pint.  Like most recipes adjust per your heat tolerance.  Again it is optional to add the pepper powder.  

This recipe can be double or even triple.

Some changes you can make to this recipe would include, using a different pepper.  You can use habaneros if you wish.  Sometimes it is hard to find scotch bonnet peppers so substituting another pepper is just fine.  You could add other veggies into the jars with your carrots as well.  

Hint:  Take out your carrots a couple of hours prior to making this recipe so that they come to room temperature.  

These are such a nice treat to have on hand.  They add pretty color to a relish or antipasto tray.  

ENJOY!!