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. Put these in a gift basket with other pickled vegetables for a pickle lovers gift.
Pickled carrots can be processed safely in a Water Bath Canner.
This recipe yields about 6 pints.
Let's learn how to pickle carrots!
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.
It's easy enough...go ahead and peel your 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.
Here's a tip...make your pickling solution in a tea kettle. The kettle makes it easy to pour pickling solution into the jars.
You can do this in a pot if you don't have a kettle you want to use. You'll need a ladle...and some dishrags to wipe up spills.
This is a hot pack so you will need to bring your carrots to a boil then reduce the heat and simmer until partially cooked.
You can simmer right in the pickling solution that you will be making. Or use a separate pot and add some of the brine there to cook your carrots. You want to simmer the carrots until just tender. About 10 minutes is recommended. They will cook during processing also.
When you are packing your carrots in the jars, tongs can be helpful. The carrots are hot but it helps to be able to arrange them. Try to put several in with fat ends down, and then fit carrots in with narrow ends down. This fills your jars nicely.
Eat pickled carrots like other pickled vegetables, as a side for meat (for example). We also eat them straight from the jar! Mmmm.
I was just at a friends house the other day and she actually shredded pickled carrots and added them to her green beans to serve them. It added a nice color and a hint of flavor to the dish.
These canned pickled carrots will last for at least a year under proper storage conditions, providing they were processed safely and sealed correctly. The quality of pickles will degrade, so that's why it's recommended that you eat them within a year. If it's been over a year, don't put them in the trash yet! Just move them to the front and make a plan to use them soon.
You can actually eat it right away...but you might be disappointed they won't be very pickly. The carrots do need some time to pick up on the pickling flavors. I've never tested it, so I can't say for sure how long you need to wait for best flavor. I'd advise waiting at least a week though...longer is probably better (i.e., more time to develop deeper flavor).
The only tested pickled carrots recipe I know of does include sugar. I don't know of any recipes without.
Page last updated: 3/19/2020.
Recipe adapted from https://nchfp.uga.edu/