Crunchy. Tangy. Oh-so versatile. Pickled carrots are the recipe that will be the answer to the question you’ve likely been asking yourself if you have a home garden: “what on Earth will I do with all of these carrots!?”
But you don’t have to be a gardener at all to enjoy everything that pickled carrots have to offer. Pickling and canning your own carrots is a rewarding process that can be done with your farmer’s market haul or even a few bundles you pick up from the grocery store.
You’ll not only get to feast on delicious carrots that are just as good for you as they taste – but you’ll also have a snack that’s ready to go whenever you want it.
Let’s get started!
Are Pickled Carrots Healthy?
Before I walk you through the pickling process, let’s talk about touted health benefits. Pickled carrots can be an incredibly nutritious choice. Raw carrots are already rich in vitamin A and other nutrients, and pickling takes things one step further.
Pickling involves adding vinegar, which helps with digestion and adds probiotics to the gut. If you’ve struggled with digestive problems in the past, pickling may just be the technique you need to know.
Some recipes for pickling carrots can be a little high in sugar and salt, so be mindful of this if you’re keeping an eye on your intake. Other than that, homemade pickled carrots can be extremely healthy and are a great way to up your veggie intake.
How to Pickle Carrots: Step by Step Instructions
Ready to start pickling carrots? This recipe yields roughly four pint jars. You can customize the spices and herbs (more on this below) but make sure the ratios of vegetables, vinegar, and water remain the same regardless.
Ingredients
- 2 ¾ lbs carrots, peeled (this will be roughly 3 ½ lbs before peeling)
- 5 ½ cups vinegar (5% acidity)
- 2 cups sugar
- 1 cup water
- 2 tsp pickling salt
- 4 tsp celery seed
- 8 tsp mustard seed
Instructions
First, wash and sterilize your pint canning jars, keeping them hot until they’re ready to use. Prepare the lids and bands according to the manufacturer’s directions (typically, these will need to be sterilized as well).
Now, it’s time to prepare your carrots. Wash and peel them, then cut them into rounds, slices, or strips about half an inch thick.
Your next step is to prepare the pickling liquid. In an eight-quart Dutch oven or a stockpot, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a boil, then reduce the heat and simmer it for three minutes.
Now you’ll add the carrots. Put these in the pot, then bring the mixture back to a boil. Reduce the heat to a simmer again, then cook until the carrots are about halfway cooked, or 10 minutes or so.
Put the mustard seed and celery seed in the jars, dividing it equally between them all. Fill The jars with hot carrots, leaving an inch of headspace.
Pour hot pickling liquid into the jars, making sure you have half an inch of headspace.
Remove any air bubbles, adjust the headspace, and wipe the rims of the jars clean. Secure the jars with lids and bands, tightening them until they are fingertip-tight.
Process the jars for 15 minutes in a hot water bath canner, adjusting for altitude if needed. Once the time is over, remove the hot jars and allow them to cool for 24 hours on the counter. Check the seals, then label and store.
Ideally, you should let your pickled carrots remain unopened for five days to one week. This will help the best flavors develop! They should hold up well in storage for around one year.
A Few More Tips for Pickling Carrots
Pickling is as much of a science as it is an art. Here are some tips to help you master the craft to the fullest.
Always Sanitize Your Jars and Rings – and Use Fresh Lids
Sanitation is non-negotiable when it comes to pickling (or canning in general) Any lingering germs or residue can lead to spoilage, and nobody wants to open a jar of funky pickles. Remember to also use fresh lids every time to ensure a good seal.
Start with the Best Carrots
Your pickles are only as good as your ingredients. Use fresh, young carrots for the best results – no need to grow your own if you don’t want to, just make sure you select the best available.
To Peel or Not to Peel?
While technically you can pickle carrots with the skin on, peeling ensures a more even pickling process and provides a consistency in the texture of your final product. There are also some studies that indicate that bacteria can live on in the skins, even with a good washing and even after canning, so you may want to peel just to be safe.
Do You Have to Water Bath Pickled Carrots?
Although it’s possible to pressure can pickled carrots, it can lead to a less-than-ideal texture, making them mushy. Stick to the water bath for the best crunch.
Consider Adding Other Vegetables
Getting bored with your run-of-the-mill pickled carrots? Take things up a notch and try adding some other vegetables! Some good choices include daikon radishes, broccoli, or onions – just make sure you always follow an approved recipe and don’t alter the vegetable to vinegar ratios for the best, safest results.
Invest in a Julienne Peeler
If you want to really take your pickled carrots to the next level, you may want to invest in a julienne peeler. This will give you small, thin strips of carrots that are great for using as a garnish or sandwich topping.
Feel Free to Store Them in the Fridge to Skip the Canning
Use your pickled carrots within two or three weeks if you store them in the fridge. Freshness is the key to flavor.
Or, if you prefer quick pickles over a more traditional canning process, combine your ingredients in a jar, ensure the veggies are submerged in the brine, then refrigerate. You can enjoy them within the week!
Try Different Spices and Herbs
Feel free to experiment with additional spices and herbs to suit your palate. Trying out dill, garlic, cumin, or red pepper flakes can open a world of flavor for your pickles.
Experiment With Different Kinds of Vinegar
Another alteration you can make to this recipe is trying out different kinds of vinegar. Apple cider vinegar and red wine vinegar can be used instead of white vinegar, if you’re so inclined. However, if you choose to make this swap, just make sure you’re always using vinegar with 5% acidity for safety purposes.
What Goes Well With Pickled Carrots?
Pickled carrots are incredibly versatile and can spruce up a variety of dishes. Think about enhancing your tacos, sandwiches, or salads with a zingy carrot twist. Not to mention, they’re a fantastic snack all on their own.
But what about utilizing pickled carrots in more complex recipes?
For example, you could whip up a batch of creamy hummus and fold in some finely chopped pickled carrots for a pop of color and taste.
Or you could combine the earthy sweetness of roasted carrots with fluffy couscous and a tangy vinaigrette spiked with pickled carrots. It’s a delightful side dish or a light lunch option.
Why not make a pickled carrot slaw? This goes great with pulled pork, burgers, or fish tacos.
You can also add a North African twist to your stew by including pickled carrots. They cut through the richness of the dish and add another layer of complexity to the spice blend.
Ultimately, the possibilities are endless, so let your creativity run wild!
Final Thoughts
My final piece of advice? Experiment, enjoy – and savor the pickling process to the fullest.
Whether you’re preserving a bumper crop from the garden or simply seeking a new culinary adventure, pickled carrots are true delight.
And be sure to whip out a jar at your next family gathering! After all, the joy in pickling isn’t just in the storage – but in the sharing of the complex flavors.
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