Carrots are available year-round at the grocery store, with little impact on the price regardless of season, so they’re an economical project whenever you have a chance to give them a try. They’re also one of the crops that doesn’t do well in our garden’s soil, so I feel less conflicted about buying them — even during the harvest months.
Commercial jars of fancy pickled carrot sticks go for as much as $8 in the store. You may also find cans of pickled carrot slices in the Hispanic food section of your store or in an ethnic grocery; in our area those run about $4 for a can that’s a bit smaller than a pint jar. Even counting the cost of the lid (and part of the cost of the jars, which I reuse many times), I can make a pint of these carrots for about $1.50/jar.
Click here for this recipe: http://www.getrichslowly.org/blog/2011/03/26/recipe-spicy-pickled-carrots/