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Pickled Carrots
Every year for the holidays, I love to host large family gatherings. A big tradition that I have is to have crunchy, yummy homemade pickled carrots at these events. I grow a big garden at the farm just so I can make pickles and have healthy organic food for our family each year. These yummy snacks are so easy to make and really are one of the best parts of the meal. Plus, it’s always fun to gather a group of friends or get the kiddos involved and make them together.
How to Store Pickled Carrots
Like all pickled or canned food, pickled carrots are best stored in a cool, dark and dry space! A cold cellar or cool basement is the perfect space to store your pickled carrots in. Once you have opened the jar, you will want to make sure you refrigerate your jar of carrots. It is a good rule of thumb to consume your canned pickled carrots within the first 12 months of processing them and with how good this recipe is, it will be hard to keep them from your family or friends any longer!
What do Pickled Carrots Taste Like?
Pickled carrots are a flavour explosion for your mouth! This delicious recipe will give your carrots a delicious garlicky, sour, salty and sweet pickled crunch! Although you can eat these pickles as early as 24 hours after processing, for the best flavours you will want to leave them for at least 2 weeks or more.
Pickled carrots not only taste delicious but they are good for you too! Like all pickled foods, pickled carrots are a probiotic and are a good source of bacteria that can help balance and maintain gut flora due to the fermentation process.
How to Make Crunchy Pickled Carrots
Ingredients
- Carrots, fresh picked, sliced to fit jars
- 1 cup white vinegar
- 1 cup of water
- 1 tablespoon pickling salt
- fresh dill sprigs
- 1/2 teaspoon black peppercorns
- 2 cloves of garlic
Directions
Bring a small pot of water to a boil to sterilize the lids of the jars. Clean or peel and cut the carrots to fit your jar size.
Combine the appropriate amount of vinegar, water and salt in a pot and bring to a boil. Pack the carrot sticks upright in the jars leaving about two inches on the top and filling with herbs and garlic.
Pour the boiling brine over the carrots, leaving about a 1/2 inch of space. Wipe the rims and apply the lids and rings.
Set jars to cool. Most will seal on their own at this point however if you’re canning the pickles, process them for 10 minutes in boiling water. Remove jars from canner and let them cool.
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Looking for another harvest inspired recipe? Check out my Homemade Chicken and Barley Soup
I hope you enjoyed this simple pickled carrot recipe! These have to be one of the easiest types of foods to pickle and they are rather foolproof too! This recipe can be used for all different types of vegetable pickling which makes it a great one to save to your Pinterest so that you can reference it again and again! I would love to know if you give it a try so be sure to let me know in the comments below! As always, you can also find me over on Instagram, YouTube and Tik Tok too! Thanks so much for stopping by!
Pickled Carrots
Equipment
Ingredients
- 8 Large carrots fresh picked, sliced to fit jars
- 1 cup white vinegar
- 1 cup of water
- 1 tablespoon pickling salt
- fresh dill sprigs
- 1/2 teaspoon black peppercorns
- 2 cloves of garlic
Instructions
- Bring a small pot of water to a boil to sterilize the lids of the jars. Clean or peel and cut the carrots to fit your jar size.
- Combine the appropriate amount of vinegar, water and salt in a pot and bring to a boil.
- Pack the carrot sticks upright in the jars leaving about two inches on the top and fill with herbs and garlic.
- Pour the boiling brine over the carrots, leaving about a 1/2 inch of space.
- Wipe the rims and apply the lids and rings.
- Set jars to cool. Most will seal on their own at this point however if you’re canning the pickles, process them for 10 minutes in boiling water.
- Remove jars from canner and let them cool.
Video
Nutrition
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Love this!!! I’ll have to make this with the kiddos!
We are going to make a few more so we should do it together ❤️❤️
I made some sweet pickled carrots years ago and lost the recipe. That recipe was NOT a refrigerator pickle, but was processed in a water bath. It had mustard seed, white vinegar and sugar. Do you have a similar recipe?
Thanks for the message Kathleen. This one does not require a water! It’s a very easy recipe 🙂
darn my carrot thin sliced carrot pickles turned soft
but we water bathed….your recipe reminds me of my grandmas
recipe….darn were her carrots crunchy and pickles…
i made a hot spice version years ago…but lost recipe to house fire.
That’s too bad yours didn’t turn out! Next year! Ya once you find a recipe you like, ya stick with it!