Pickled Carrots

Pickling Vegetables is a great way to incorporate more vegetables into daily snacks and meals. The tang of these pickled carrots are a family favorite.
Make sure to read notes at the bottom of this recipe.
This recipes made me 4 Quart jars of Carrots, with PIckling solution to spare.
Course Side Dish
Cuisine American


  • Canning Jars, Lids and Rings
  • Large Stock Pot with Rack


  • 12 Carrots Cut into spears
  • 3 TBS Salt
  • 6 – 8 Cups White Vinegar 5% Acidity
  • 6-8 Cloves Garlic Smashed or Chopped
  • 8 Sprigs Fresh Dill


  • Fill Stock pot with Rack and start heating it up for water bath canning.
  • Prepare Carrots by cutting into spears, and peel and smash garlic cloves.
  • Put Vinegar and Salt on the stovetop and get it to warm through. Dissolve Salt.
  • While Vinegar is warming, Prepare Jars with a Hot Rinse.
  • Let Jars sit in VERY hot water for some time. This reduces breakage when vinegar (pickling solution) is added, and when jars are added (later) to water bath.
  • Once the Vinegar has warmed through, turn of the heat.
  • Empty jars of hot water, and begin packing carrots and garlic.
  • Once jars have been packed – Pour in Pickling solution.
  • Pour Pickling solution leaving 1/2 -1/4 inch of headspace from the lid.
  • Place lid on top of cleaned jar rim (not wet) and put band on just barely tight – so that air can escape as it seals in the water bath.
  • Make sure you have a rack at the bottom of stock pot for jars to sit on, so that jars do not come into direct contact with the bottom of the pot!
  • Slowly add packed jars to hot, gently boiling water bath.
  • Make sure each jar is submerged so that air can escape.
  • Be watchful of bublles – if they are not coming out of the top of the jars – you may have tightend the lids too tightly and they will need to be loosened.
  • after 15-20 minutes – bubbling should stop.
  • Remove jars carefully and place them on a towel on the counter.
  • Allow jars to cool 24 hours before removing the bands.
  • Are jars seal, you will hear a POP.
  • If jars do not seal, enjoy the fruits of your labor immediatly or store in the fridge and consume within a week or two.


Water bath canning is ONLY advised for acidic foods. 
Pressure canning is recommended for low acidic foods.
Use a trusted source for all canning questions – such as your local extension office (google canning extesion office, you will usually find free PDFs on how to properly can – whether water bath or pressure canning).
Keyword pickled carrots

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