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Pickled Carrots
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4.34 from 6 votes

Pickled Carrots

Pickled carrots are a zesty way to spice up any meal.
Prep Time15 minutes
Cook Time10 minutes
Canning Time (Optional)15 minutes
Total Time40 minutes
Author: Ashley Adamant

Ingredients

Dill Pickled Carrots

  • 3/4 lb carrots
  • 1 slice onion
  • 3/4 cup vinegar
  • 1/2 cup water
  • 1/2 tsp. canning salt or sea salt
  • 1 tsp dill seed or 1 dill frond
  • 1 tsp mustard seed
  • 1 tsp coriander seed
  • 1 tsp peppercorns

Spicy Pickled Carrots

  • 3/4 lb carrots
  • 1 1/4 cups cider vinegar
  • 1 tsp salt
  • 2 tbsp sugar
  • 1-2 dried hot chilis
  • 1 garlic clove
  • 1 bay leaf
  • 3-5 peppercorns whole
  • 1/2 to 1 tsp crushed red pepper flakes optional, to taste

Mexican Pickled Carrots

  • 1/2 lb carrots
  • 1/2 to 1 jalapeno sliced
  • 1/4 of a medium onion sliced
  • 2 garlic cloves
  • 3/4 cup vinegar
  • 1/2 cup water
  • 1/4 to 1/2 tsp. canning salt or sea salt
  • 1-2 bay leaves
  • 5 black peppercorns
  • 1/2 tsp oregano

Asian Pickled Carrots

  • 3/4 lb carrots
  • 1 1/4 cup rice vinegar
  • 1 Tbsp.
  • 1/4 to 1/2 tsp salt
  • 1 slice ginger
  • 1 whole star anise
  • 1 tsp red pepper flakes optional
  • 1 garlic clove

Instructions

Refrigerator Pickled Carrots

  • Prepare carrots by peeling, then slicing into a shape of your choice. I'd suggest 1/4 inch circular slices, 1/4 inch sticks, or grated carrots.
  • Place spices into the bottom of a jar and pack carrots in on top of the spices, leaving 1-inch headspace. (See note for Mexican Pickled Carrots.)
  • Prepare a brine by bringing the vinegar, water, salt, and sugar to a boil on the stove. Pour the boiling brine over the carrots in the jars, maintaining a 1-inch headspace. Seal and store in the refrigerator. They'll be ready to eat in 24 to 48 hours and should keep for 3-4 weeks in the refrigerator.

Canning Pickled Carrots

  • Prepare a water bath canner before beginning and bring it up to a simmer (around 180 degrees F) for hot pack canning.
  • Prepare carrots by peeling, then slicing into a shape of your choice. I'd suggest 1/4 inch circular slices, 1/4 inch sticks, or grated carrots.
  • Prepare a brine by bringing the vinegar, water, salt, and sugar to a boil on the stove. Add spices, carrots, and any other vegetables into the boiling brine on the stove. Simmer for 10 minutes, until the carrots are about half cooked. (5 minutes for grated carrots.)
  • Pack the hot carrots into canning jars and top with boiling brine from the pot, leaving 1-inch headspace.
  • Process in a water bath canner for 15 minutes, adjusting for altitude (see notes).
  • After processing, remove jars to cool completely on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Sealed jars will keep on the pantry shelf for 18 months. Refrigerate after opening.

Notes

Mexican pickled carrots are usually cooked and should be simmered in the boiling brine for both refrigerator pickle recipes and canning recipes. I'd suggest simmering them for 15 minutes for refrigerator pickles, and 10 minutes for canning recipes. All the vegetables in the recipe should be simmered, including the onion, jalapeno, and garlic, before being packed hot into jars.

Altitude Adjustments for Canning Pickled Carrots

Process times need to be increased above 1,000 feet in elevation.
  • For 0 to 1,000 feet in elevation - Process jars 15 Minutes
  • For 1,001 to 6,000 feet in elevation - Process jars 20 Minutes
  • Above 6,001 feet in elevation - Process jars 25 Minutes