Easy Pickled Carrots

4.49 from 31 votes

Easy Pickled Carrots are a delicious way to preserve summer's bounty so that you can enjoy them all winter long. Once you understand the techniques of canning, they are so easy to make!

Prep Time20

Cook Time27

Additional Time14

Total Time14 47

Course: Canning and Pickling

Cuisine: American

Keyword: canning, carrots, easy, pickled, pickling

Servings: - 500 ml. jars

Calories: 405kcal

Author: Tara Noland

Equipment

Ingredients

5 lbs. carrots multi-colored or orange
3 cups white vinegar
3 cups of water
3 Tbsp. Kosher salt
1/2 cup sugar
4 tsp. dill seeds
2 tsp. mustard seeds
2 tsp. black peppercorns
1 tsp. red chili flakes
4 cloves garlic cracked
4 sterilized 500 ml. pint jars

Instructions

Sterilize jars; I run mine through the dishwasher and then into boiling water for 5 min., including the lids and rings. If doing ahead of time, keep them warm in a 200F. oven.
Bring a large pot of water to boil to blanch the carrots.
Prepare carrots by washing, peeling and cutting into thin sticks. Measure them up to the jars to make sure they fit.
With the water at a full boil, drop the carrots in and cook for 2-3 min. until tender-crisp. You can omit this step if you like your carrots crisper.
Drain the carrots quickly and immerse them in an ice-water bath. Drain.
Add vinegar, water, salt, and sugar to a large pot and bring to a boil; cook for about 5 min or until salt and sugar are dissolved.
Divide spices between jars and add 1 garlic clove per jar. Pack in carrots tightly.
Pour the hot brine into the jars using a canning funnel, leaving a 1/2" headspace.
With a knife or skewer, remove any air bubbles.
Wipe the lids and place the lids on the rings. Screw to fingertip tightness.
Place in a water bath for 10 min. at sea level or according to altitude adjustment.

Notes

See the post for additional information and tips.

Nutrition