Pickled Carrots

Pickled carrots that are slightly crunchy, sweet, and sour.

Course Appetizer, pickled vegetable, Side Dish, Snack, vegetable

Cuisine American

Keyword pickled vegetable,carrot,pickled carrot,appetizer

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

5 pounds 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 teaspoon whole pickling spice
10 large basil leaves
10 small springs oregano
10 cloves garlic

Instructions

Carrots

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).
When done, flush with cold water to stop cooking process.
Drain carrots.

Pickling liquid

Bring water, vinegar, and sugar to a boil.
Simmer for 3 minutes after it reaches a boil.

Assembly

Pack carrots (but not too tightly) in hot jars.
To each jar, add 1/2 teaspoon pickling spice, 1 basil leaf, 1 sprig oregano, and 1 garlic clove.
Cover carrots with hot vinegar/water/sugar liquid to about 1/2" from top of jar.
Wipe off the top of filled jars with a clean, damp towel.
Place hot lids on jars, then screw on hot rings.
INSERT LINK TO CANNING PROCESS HERE Process (boil) jars for 15 minutes.
Take jars out of hot water and place on a counter to cool.
Let finished jars sit undisturbed on a counter for a day.
Inspect jars to be sure they are sealed. Store in a cool, dry place. Keep any unsealed jars in the refrgerator.

Recipe Notes

[[HOW MANY & WHAT SIZE JARS DOES THIS MAKE?]]

Let jars sit for a week or so for optimum flavor. Refrigerate after opening.

If you don’t want to can the carrots, reduce the recipe to a more manageable size and mix everything in a bowl. After the carrots have cooled, transfer to an airtight container and keep in the refrigerator until ready to eat. Best if made at least a few days ahead.