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Carrot Pickles, 2 Ways
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5 from 1 vote

Pickled Carrots, 2 Ways

My recipe for carrot pickles has two variations included - a ginger version, and a garlic dill version... and the way I created it, you can make both - in any proportion you want - with a single brine batch!
Prep Time30 mins
Cook Time15 mins
Processing Time15 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: American
Keyword: Canning, carrot pickles, gluten-free, glutenfree, pickled carrots, Pickles, pickles carrots
Servings: 5 Pint Jars (Approx)
Calories: 316kcal
Author: Marie Porter

Equipment

Clean, sterilized canning jars and rings
New, never-used, sterilized canning lids
Jar Lifter, Canning Funnel
LARGE pot to process them in

Ingredients

  • 5 lbs Carrots Washed, peeled, and sliced

Brine:

  • 5 cups Apple Cider Vinegar
  • 4 cups Water
  • ½ cup Granulated Sugar
  • cup Pickling Salt

For Ginger Carrot Pickles, per pint jar (Double this for quart jars)

  • 2 Thin Slices Fresh Ginger
  • ¼ tsp Ground Pepper
  • ½-1 Garlic Clove Peeled (optional)

For Dilled Carrot Pickles, per pint jar (Double this for quart jars)

  • 1 head Fresh Dill or 1 tsp dill seed
  • ¼ tsp Pepper Corns
  • ¼ tsp Mustard Seeds
  • 1 Garlic Clove peeled and smashed (optional)

Instructions

  • Slice your carrots into whatever form you prefer – we like to do spears in pint jars, cutting them to lengths that perfectly fit the height of the jars.
  • Fill your LARGE pot with at least 6″ of water, put on medium or high heat to bring it to a boil as you prepare your brine.
  • In another pot (NOT the canning pot!), combine vinegar, water, sugar, and salt. Bring to a boil, stirring well to dissolve the sugar and salt. As the brine heats up, measure your “per jar” ingredients into your sterilized jars. Arrange your prepared carrots into the jars, packing them tightly.
  • Once brine comes to a boil, use a canning funnel to pour brine into prepared jars, leaving about ½″ head space. Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT! Carefully place your jars of pickles into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.
  • The next morning, check to make sure that all of the jars achieved a proper seal – try to push down in the middle of each lid. If it “pops”, it did not seal. Any jars that didn’t seal should be put in the fridge and used in the next few weeks.
  • Leave the jars alone for at least a few days, to allow the flavors to permeate the carrots. Store in a cool, dark area (ideally) for up to 1 year, chill well before eating.

Notes

Important: Nutritional information shown is per pint of pickles - brine included - NOT individual servings.
Who even knows what a serving of pickles is?

Nutrition

Calories: 316kcal | Carbohydrates: 66g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 15425mg | Potassium: 1626mg | Fiber: 13g | Sugar: 42g | Vitamin A: 75793IU | Vitamin C: 27mg | Calcium: 181mg | Iron: 2mg