If possible, try to find firm green tomatoes about the same size as a whole walnut in the shell or large strawberry. If you prefer your pickles very spicy, increase up to double the amount of chipotle peppers.
- To put up the pickled carrots for storage, sterilize canning jars and lids in boiling water before you begin. Keep hot.
- Bring a large pot of water to a gentle boil over medium heat. Trim and peel the carrots, then cut each into 2-inch-long matchsticks. Carefully add the chopped carrots to the boiling water and let simmer gently until tender but not soft, about 2 minutes—they should be at least al dente. Drain and transfer the carrots to a large work bowl.
- While the carrots are still hot, add the garlic, bay leaves, onion, green tomatoes, red pepper, chipotle peppers, jalapeno, allspice, and cumin and stir until combined. Pack the mixture into the prepared jars and keep warm.
- In a nonreactive preserving pan, combine the vinegar, 1 cup spring water, sugar, and pickling salt and bring to a rolling boil over medium-high heat. Boil 2 minutes then pour over the carrot mixture. Top with the lids and screw down tightly. Turn the jars upside down on a rack or clean work surface and let stand 5 minutes then turn upright to seal. The lids should pop downward within a few minutes. Keep any unsealed jars in the refrigerator for up to 1 week.
- Let the pickle infuse for 1 month for the flavors to develop before opening. This pickle will keep at ambient temperatures for up to 1 year.
© Flavors from the Garden, by William Woys Weaver, Rizzoli New York, 2021. Images © Noah Fecks
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