Red Bluff Pickles & Provisions
Dill Pickled Carrots
Dill Pickled Carrots
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Who doesn't like a crunch Dill Pickled Carrot stick. They make a delicious addition to pickle tray, or as a side to your favourite sando. They also make a great crunchy snack right out of the bottle!
Tip: Wow the family with a plate of Crispy Beer-Battered Pickled Carrots and your favourite assortment of pepper jellies and aioli. If you don't want to deep fry, use an egg wash and Panko instead, then pop them in the air-fryer.
Ingredients: Canadian carrots, jalapeno peppers, vinegar, water, cane sugar, salt, garlic and spices.
Available in 500ml jars.
Shipping is available within Canada.
What's Cooking?
Can I use my pepper jelly in cooking?
Yes, by all means! Pepper jelly makes an incredible glaze for meats, fish and vegetables. Try brushing pepper jelly on a slab of seasoned salmon before baking it in a 425F oven for about 10 minutes, (depending on the thickness of your fish). When it is done, run it under the broiler for about 2-3 minutes to finish.
What can I do with the little bit of pepper jelly I have left in my jar?
Make a quick vinaigrette to dress up a simple salad of leafy greens by adding a little oil, vinegar, salt and pepper to the remaining pepper jelly. Add a few berries or some seeds and toss to coat everything lightly before serving.
Can I bake with pepper jelly?
Absolutely! Get creative in your kitchen. Try making a sharp cheddar shortbread thumbprint cookie and fill the center with any of our pepper jellies for a sweet and savory appetizer.
Or even easier, line mini tart tins with ready made puff pastry, add a small cube of cream cheese to each tin and top with a teaspoon of pepper jelly. Bake according to the directions on your puff pastry box.