Pickled Carrots

Pickled Carrots

We made kosher dill chips, Zucchini Relish, pickled peppers and two new recipes for me, Pickled Carrots and Pickled Green Tomatoes.
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Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Appetizer
Cuisine American
Servings 20


  • 2 3/4 pounds peeled carrots (about 3½ pounds as purchased)
  • 5 1/2 cups white distilled vinegar (5%)
  • 1 cup water
  • 2 cups sugar
  • 2 teaspoons canning salt
  • 8 teaspoons mustard seed
  • 4 teaspoons celery seed


  • Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
  • Wash and peel carrots well. Wash again after peeling and cut into rounds (we cut into spears) that are approximately ½-inch thick.
  • Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
  • Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
  • Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
  • Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
  • Add jalapenos or chilis for a spicy version. Add peppercorns for some flavor and great contrast for color.
Keyword Carrot, Pickled Carrots