Quick and easy dill pickled carrots recipe with the tender-crisp carrot texture, strong garlic and dill flavours, mouth watering vinegar and optional spice. This canning recipe can be made in a water bath canner!
It might have been borne of a need to grow your own food after growing up in the Great Depression, or because she had 7 children over 14 years and kids never stop eating, or maybe it was just because she has the gift.
As a kids we had it pretty good, my Memere (that’s French for Grandmother) had the gift of a green thumb. And boy, was that green thumb something to behold.
It might not have been a whole acre, but my goodness, when I was a kid her garden sure felt like it!
Memere always shared her bounty both fresh and canned; spicy spaghetti sauce, canned peaches and pears, jams, pickles.
One of my favourite things was always the couple of rogue carrots that snuck into the jar of pickles. The pickled carrots with the tender-crisp carrot texture, strong garlic and dill flavours, mouth watering vinegar.
I could almost drool just thinking about it.
You could try to argue with me that the garlic is the best part, or the actual pickles, but you’d be wrong. The pickled carrots are where it’s at. And will always be where it’s at!
This year, Mom planted a beautiful and bountiful garden of her own. Apparently, green thumbs run in the family. Hopefully I’ve got it to….
Anyways, Mom’s garden is gorgeous and full and spitting out produce at an alarming rate. Every time I go to visit, she sends me home with bushels of food. This was part of the haul from a quick visit on mine and Kevin’s anniversary.
Found these two carrots when I was pillaging in my moms garden. Pretty fitting for an anniversary dinner. I’m the short one ? #weddedbliss #marriage #wereahappyfamily #helovesme #ilovehim #anniversary #itsasign #carrot #carrots #garden #gardening #fresh #freshveggies #freshveggiesfromthegarden #freshfromthegarden #momsgarden #summerlove #summertime #besttime #freshfood #100milediet #morelike10miles
Needless to say, we literally cannot eat all the produce that’s given to us fresh. I decided to make some pickled carrots, and why stop there… I decided I should make some spicy ones too!
I totally lucked out hard when I bought myself that awesome vintage All-American Pressure Canner. I’ve been using the everlovingshit out of that thing! Canning is my new jam. If I’m bored, which isn’t very often, I can be found thinking of different things I can can. Can can, can you do the can can? I have amassed a canning collection of at least 8 dozen different things which are taking up massive amounts of room in my laundry room…
WHAT YOU NEED TO KNOW ABOUT THIS PICKLED CARROT RECIPE:
THE WORST part about canning pickled carrots – you have to wait to try them. It’s a major bummer. So here I am crossing days off the calendar before we’re able to crack open one of these jars. Memere said I must wait 4-6 weeks. She knows her stuff. So I’ll hang tight, in misery until then.
USE a water bath canner, no need for fancy equipment here – as long as you have a large pot and a flat trivet, you can do it!
THIS recipe is fun and easy. There isn’t any hard work during the production, just a little time, and a little planning. Time that’s well worth it!
SPICE is really good in this recipe. Like, I highly recommend at least trying it. My husband loves these spicy pickled carrots in Ceasers (the Canadian version of a Bloody Mary).
DON’T like scrubbing carrots, do like my mom and Memere do – rinse them with the hose and then throw them into the washing machine on a cold rinse cycle. This tip is a use at your own risk situation – I love (and need) my washing machine too much to put carrots into it HAHA
SERIOUSLY wait to open them. You can’t eat these fresh out of the canner. Trust me.
Quick and easy pickled carrots recipe with the tender-crisp carrot texture, strong garlic and dill flavours, mouth watering vinegar and optional spice! This recipe can be made in a water bath canner.
- 6 cups water
- 2 cups pickling vinegar, 7.5%
- 1/4 cup pickling salt
In Each Jar:
- 1 garlic clove, halved
- 1/2 tbsp picking spice
- 1 tsp dried dillweed
- 1 tsp red pepper flakes - optional
- Carrots, as required
- Prepare jars and lids by washing in hot soapy water and then place on silicone mat lined baking sheet in oven at 225f until ready to use.
- Fill water bath canner enough to cover jars and begin to heat.
- In a large pot, add brine ingredients - bring to a boil, then reduce heat to a simmer.
- Meanwhile, slice carrots to desired size and prep ingredients for jars.
- Remove jars from oven and stuff with carrots, while hot, and fill with brine leaving 1/2" headspace. Wipe the rim of each jar before sealing with a hot lid. Screw bands on finger tight - I usually spin them until the jar starts to turn with the lid, then back off 1/8 or so of a turn.
- Carefully, using jar lifters, place filled jars into hot water bath canner and bring to a boil. Process at boil for 15 minutes.
- Remove from water bath canner and cool untouched for 24 hours before moving to a cool, dark storage spot.
- Store for 3-4 weeks before sampling!
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Amount Per Serving:Calories: 3 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 67mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 0g