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Pickled Carrots


For information about safe canning, go here.

Pickled Carrots
Recipe type: pickled vegetable
Prep time: 
Cook time: 
Total time: 
Pickled carrots that are slightly crunchy, sweet, and sour.
  • 5 lb carrots (if not using baby carrots, peel and slice regular carrots 1/2-inch thick)
  • 3-3/4 cup vinegar
  • 2-2/3 cup water
  • 2-1/2 cup sugar
  • 5 tsp whole pickling spice
  • 10 large basil leaves
  • 10 small springs oregano
  • 10 cloves garlic
  1. Boil carrots for about 5 minutes, until barely tender (you want them to be a little crunchy, like pickles, and they’ll cook more during the processing).
  2. When done, flush with cold water to stop cooking process.
  3. Drain carrots

  1. Bring water, vinegar, and sugar to a boil.
  2. Simmer for 3 minutes.
  3. Pack carrots (but not too tightly) in hot jars.
  4. To each jar, add 1/2 teaspoon pickling spice, 1 basil leaf, 1 sprig oregano, and 1 garlic clove.
  5. Cover carrots with hot vinegar/water/sugar liquid to about 1/2" from top of jar.
  6. Screw on hot lids.
  7. Process (boil) pints for 15 minutes.
  8. Let finished jars sit on counter for a day before putting away to make sure lids stay sealed.
Let jars sit for a minimum of two weeks for optimum flavor. Refrigerate after opening.

If you don’t want to can, reduce the recipe to a more manageable size and put everything into a bowl. Keep in the refrigerator until ready to eat. Best if made at least a few days ahead.


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