I recently got an email from reader, Susan, about pickled carrots. They looked so amazing I emailed her right back and asked for her recipe. She was gracious enough to share it. Here’s what she had to say:
Mavis- I hear you on the itching to can! I was recently at Chuck’s Produce {best store in the world!} where they had these gorgeous Organic Carrots for .50 bunch! After removing the tops, they weighed 1 – 1 1/4 lb. each!
I got 7 jars of Pickled Carrots from these carrots. I went back and got 4 more bunches the next day = 14 jars.
Canning 101 – Pickled Dill Carrots
Ingredients
4 lbs carrots, ends cut off and peeled, cut into sticks
6 cups white vinegar
2 cups water
1/2 cup pickling or canning salt
7 cloves of garlic
7 1/2 teaspoons of dill seed or fresh dill heads {be sure to get dill “seed” and not “weed”}
7 pinches of red pepper flakes
Instructions
In a large stainless steel saucepan, combine vinegar, water and salt. Stir, boil over medium-high heat and stir again to dissolve salt. This is the brine.
Put 1 clove of garlic, 1/2 teaspoon of dill seed {or fresh dill} and a pinch of red pepper flakes into each sterilized hot jar.
Pack carrot sticks into hot jars to within a generous 1/2 ” to the top of the jar. Ladle hot liquid into jar to cover carrots – leaving 1/2 ” headspace. Remove air bubbles and adjust headspace by adding more pickling liquid if necessary. Wipe rim. Center lid on jar. Screw on band.
Place jars in hot water bath canner. Be sure they are completely covered with water. Bring to a boil. Process 10 minutes.
I like to use the 12 oz tall quilted jars for these. I just like the way they look in them.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Kayla says
I admit that I have never heard of pickled carrots. How do you eat these?
Becca says
I was wondering the same thing as Kayla….what are they like? What would you serve them with? Would you saute them into a stir fry or toss into soup or a roast?? Some many questions for this post…
Marnie says
OMG they are delicious, I grew up eating them! eat them with any meal, just like you would a pickle. take the jar out and eat them by themselves! You can not go wrong on the time you choose to eat them!
ChrisM says
I’ve had these before. They are mostly used like a dill pickle, eaten on the side with a sandwich or salad.
Susan says
That’s how I serve them. Hubby will eat them straight out of the jar as a snack 🙂
Wynne says
That recipe’s almost the same as the one I use for dilly beans (very sorry I’ve run out!). We eat them like pickles, too, or as a cocktail snack/appetizer with nuts or crackers.
Ronnica, Striving Stewardess says
Interesting! If I have extra carrots this morning, I’m going to have to think of this!
Rosy says
Once pickled and canned for several weeks, do these carrots become limp and water logged or crunchy?
Thank you
Mavis Butterfield says
They have the same crunchiness as pickles. We like to refrigerate ours just before opening.