Easy to Make
Pickled Carrots Recipes
are 3 different, easy to make recipes for pickled carrots.
Pickled Carrots Recipe 1
4 lbs. baby carrots
6 dill stems
6 garlic cloves
2 cups water
2 cups vinegar
3 tbsp. coarse salt
4 tbsp. sugar
1/4 tsp. cayenne pepper
1/2 tbsp. pickling spice
1 bay leaf
Wash carrots. Combine all brine ingredients and cook for 10 minutes. Let
brine cool. Sterilize jars. Add 1 piece of dill and 1 piece of garlic to
each jar. Fill jars with carrots. Pour cooled brine over the carrots,
filling to the top. Seal jars.
Pickled Carrots Recipe 2
4 lbs. baby carrots
2 quarts water
1/2 cup salt
4 cups water
4 cups vinegar
2 cups sugar
Add to each pint:
1/2 tsp. thyme
1 garlic clove
1/4 tsp. pickling spices
2 tsp olive oil
Scrape carrots clean. Place the 2 quarts of water and salt into a bowl,
stirring to dissolve salt. Add carrots and cover the carrots and water
with ice. Place in the refrigerator for 2 hours. Rinse the carrots well
Combine water, vinegar and sugar in a pot and bring to a boil. After
adding spices and oil to pint jars, fill jars with carrots. Add boiling
brine, leaving about 1/2 inch at the top. Seal jars.
Pickled Carrots Recipe 3
2 lbs. carrots
1 1/2 cups vinegar
1/2 cup sugar
1/2 cup water
1 tsp pickling salt
2 tbsp. finely chopped red pepper
1 tbsp. finely chopped hot banana pepper
1 tbsp. finely chopped green pepper
1 tbsp. minced garlic
1 tsp. oregano
Fill boiling water canner with water. Place 5
clean half-pint mason jars in canner over high heat.
Peel carrots and slice into approximately 3' sticks. Combine vinegar,
sugar water and salt in a large stainless steel or enamel saucepan.
Bring to a boil and add carrots. Boil for 2 minutes.
Place Bernardin Snap Lids in boiling water and boil for about 5 minutes.
Combine peppers, garlic and oregano in a small bowl. Place 1 tbsp. of
mixture into each hot jar. Add carrot sticks to within 3/4" - 1" from
rim. Add pickling liquid and completely cover the carrots. Remove air
bubbles. Wipe jar clean; snap on lids; place jar in canner. When all
jars are in canner, cover and return water to boiling. Process for 20
minutes at altitudes up to 1000 ft. Remove jars and cool overnight.
Check seals before storing.