Pickled Carrots for crunchy fun food.  

pickled carrotsHow to Pickle Carrots

Pickled Carrots are a great colorful addition to any dinner table. I love the cinnamon flavor with the carrots in this pickling recipe.

Use a crinkle cutter for a fun look to your jars. I like the pampered chef crinkle cutter because it is rounded and you can roll it to slice your foods. But any one will do.  Presentation means a lot you know. Put these in a gift basket with other pickled vegetables for a pickle lover. 


Pickled Carrots can be processed safely in a Water Bath Canner 
This yields about 6 pints.



Prepare

Gather your canning supplies

Ingredients

  • About 5 1/2 pounds carrots
  • 5 1/2 cups vinegar
  • 1 cups water
  • 2 cups sugar
  • 2 tsp canning salt
  • 2 T Mixed Pickling Spices
  • 2 sticks cinnamon

Start by preparing jars,and get water in your canner heating. (see Water Bath Canning for full directions)

Procedure

A note about peeling.  

I must warn here that all official directions I find say to peel carrots. None of them mention just scrubbing without peeling. (official meaning from state extension services)

I can not find a safety reason listed.  I so wish they would be more specific for those of us that want to know why.  :) 

I suspect that it is because it is a root crop. The bacteria that can cause botulism can be found in the soil so it may be a higher risk of botulism.  

I've done it without peeling and simply scrubbed very thoroughly... but Seriously peeling is probably safer!  

You'll need to make your own decision as to peeling or not.

Peel carrots:  

Cut carrots to desired size. Small carrots may be left whole. Using a crinkle cutter makes your jars look very professional. Just for fun. 

You may also make pickled carrots in rounds if you prefer. I like the sticks. 

Combine sugar, water, vinegar, and salt. I prefer doing this in a tea kettle. It makes it super easy to pour into my jars. 

Tie pickling spices in a cheesecloth bag and place in vinegar water solution. Add cinnamon sticks.

Bring pickling solution to a boil. Boil for 5 minutes. 

Simmer carrots until just tender. Do not over cook. You basically just want to be sure they are hot through. They will cook during processing also. 

You can simmer right in the pickling solution that you will be making. However here's a tip.... Make your pickling solution in a tea kettle. The kettle makes it easy to pour pickling solution into the jars.

Since I use the tea kettle for my brine solution, I just simmer the carrots in water. 

Pack carrots into hot jars leaving 1/4 inch head space. You may need to use tongs at first. After the first jar or two the carrots are still hot but cooled enough to gingerly handle them to fit them in the jar. Try to put several in with fat ends down and then fit them in with narrow ends down. 

Remove spice bag and cinnamon sticks from vinegar solution. Cover carrots with hot solution leaving 1/4 inch head space.

Wipe rims clean and place your lids. Process according to water bath canning directions. Use the times listed below. 

Processing time for Pickled Carrots

Water Bath Processing Times

Be sure to use the time listed for your altitude.

Pint jars only,  quarts are not recommended

0-1000 ft 15 minutes

1000 - 6000 ft 20 minutes

above 6000 ft 25 minutes 

Read more on why you need to adjust for your altitude. Click here. 

Recipe adapted from National Center for Home Food Preservation 

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