There is not a lot of fresh produce at the farmers market in the middle of the winter, but I still get an itch to can something good. I surf the aisle of the grocery store hoping to find something good. As you can imagine I was excited to find the biggest bag of organic carrots on sale. Knowing how popular pickled carrots have become at our house, I knew I had work to do.
I started making pickled carrots at the suggestion of our friend Jonathan. He convinced me they were his favorite and I had to give it a try. Once I made them, they quickly became Will’s favorite as well.
Here is my well loved pickled carrot recipe. Enjoy!
Makes about 6 jars. I use the pint wide mouth Ball jars.
- one large bag (about 4 pounds) of carrots
- 3 cups water
- 3 cups vinegar
- 1/4 cup sugar
- 1/4 cup pickling salt
- 2 tbs mixed peppercorns
One for each jar
- sprig of rosemary
- hot chili (I like the small Thai chili)
- clove of garlic
- Prepare your jars in a water bath while cutting carrots.
- Peel and cut the carrots into sticks that fit into your jars with plenty of headspace, and room to be fully covered by pickling liquid.
- Place all ingredients for pickling liquid in a non-reactive pot and bring to a boil.
- Pack prepared jars with carrots, rosemary, chili and garlic. Cover with pickling liquid leaving 1/2 inch head space.
- Process 10 minutes, wait 5 minutes before removing jars from water, then remove jars to cool.
If you need a resource to get started in canning, head over to one of my favorite canning blogs, Food in Jars.