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Dill Pickled Carrots

Published: August 28, 2016 Modified: Oct 20, 2019 by Ally · As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

37.2Kshares

Quick and easy dill pickled carrots recipe with tender-crisp carrot texture, strong garlic and dill flavours, mouth-watering vinegar and optional spice. This dilled carrots 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 kids, we had it pretty good. My Memere, that’s French for Grandmother, has the gift of a green thumb. And boy, is 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.

three glass jars filled with bright orange carrot dill pickled carrots.

My favourite of all things was the couple of rogue dill pickle carrots that snuck into the jar of pickles. The crunchy pickled carrots were where it was at. 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 of the actual pickles, but you’d be wrong. The pickled carrots are king of the jar. And will always be king!

This year, Mom planted a beautiful and bountiful garden of her own. Apparently, green thumbs run in the family. Hopefully, I’ve got it too….

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

A photo posted by Ally (@cravethegood) on Aug 2, 2016 at 7:54pm PDT

Needless to say, we literally cannot eat all of her amazing produce fresh! In the spirit of creating and not wasting, I decided to make some pickled carrots, and why stop there… I decided I should make some spicy ones too!

Goodness, 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. When I get 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?

This recipe is dedicated to standing out; like a carrot in a jar of pickles.

three jars of pickled carrots with dill floating in the jars.

PICKLED CARROTS TIPS AND TRICKS:

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.

THIS spicy dill pickled carrots 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 in at least one jar. My husband loves these spicy pickled carrots in Ceasers (the Canadian version of a Bloody Mary).

DON’T like scrubbing or peeling 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

PEELING is a personal choice. If you choose to peel the carrots before canning, simply peel while you’re waiting for the water bath and brine to boil.

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!

IF you’ve got fresh dill, definitely use a sprig in each jar. I didn’t have fresh dill handy when I made these pickled dill carrots for photos, but either way works wonderfully.

SERIOUSLY wait to open them. You can’t eat these spicy pickled carrots fresh out of the canner. Trust me – the flavour is flat and way too vinegary.

Three mason jars filled with dill pickle carrots.

PRESERVING TIPS:

  • Carrots must be pressure canned UNLESS they are pickled carrots. The vinegar brine increases the acidity of the carrots making them safe for water bath canning.
  • To sterilize my jars, lids and rings, I always wash in extremely hot soapy water – then rinse, and place on a cookie sheet in the oven at 250f until I’m ready to use them.
  • I shared in my Peach Jam recipe my love for prep containers – I often use 8 oz prep containers to pre-portion the spiced for each jar. This streamlines my canning process. I simply add the portions I need for each jar to 8 oz prep containers, then pour the spices into each jar before I stuff with carrots and fill with brine. I usually fill enough for the number of jars that can fit in my canner at one time (7x500ml jars)

Love Dill? Try these recipes:

Dill Pickle Chicken Wings

Cucumber Dill Salad

Dill Pickle Egg Salad

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Spicy, or not, Dill Pickled Carrots
Yield: 10 jars

Spicy, or not, Dill Pickled Carrots

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Quick and easy pickled carrots recipe with dill has 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.

Ingredients

Brine:

  • 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

Instructions

  1. 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.
  2. Fill water bath canner enough to cover jars and begin to heat.
  3. In a large pot, add brine ingredients - bring to a boil, then reduce heat to a simmer.
  4. Meanwhile, slice carrots to desired size and prep ingredients for jars.
  5. Remove jars from oven and add spices, 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.
  6. Carefully, using jar lifters, place filled jars into hot water bath canner and bring to a boil. Process at boil for 15 minutes.
  7. Remove from water bath canner and cool untouched for 24 hours before moving to a cool, dark storage spot.
  8. Store for 3-4 weeks before sampling!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

  • All American 21.5 QT Pressure Cooker Bundle
    All American 21.5 QT Pressure Cooker Bundle
  • Ball Regular Mouth Pint Jars
    Ball Regular Mouth Pint Jars
  • Premium Dill Weed
    Premium Dill Weed

Nutrition Information:

Yield:

10

Serving Size:

jar

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
© Allyson Letal @ cravethegood.com
Cuisine: American / Category: Snacks
Quick and easy pickled carrots recipe with the tender-crisp carrot texture, strong garlic and dill flavours, mouth watering vinegar and optional spice! Make them SPICY, make them DILLY, or make them BOTH! This canning recipe can be made in a water bath canner! | cravethegood.com #pickledcarrots #pickledcarrotsrecipe #dillpicklecarrots #cravethegood

PIN THIS SPICY PICKLED CARROTS RECIPE FOR LATER!

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About Ally

I live in Canada, collect kitchen appliances, t-shirts from rock concerts, and coffee mugs. Nothing makes me happier than sharing food that makes you say "Damn, that's good".

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Reader Interactions

Comments

  1. Dee says

    October 12, 2016 at 8:33 am

    Is it OK to use sea salt and regular vinegar? And what are the pickling spices?
    I couldn’t find the requested ingredients in my market
    Thank you

    Reply
    • Ally says

      October 16, 2016 at 8:20 am

      HI Dee, I’m sure you can use sea salt, pickling salt is just more economical when you’re using large quantities, as in canning. You can definitely use regular vinegar, I prefer pickling vinegar because it’s got a bit more acid content in it and it gives a bit more tang. I found a small bag of pickling spices at my grocery store, they are very similar to this one I found on Amazon!

      Reply
  2. Billy says

    June 19, 2017 at 12:04 pm

    I would love to try this recipe but instead of the red pepper flakes add some jalapenos! I think it would add a nice heat and tangyness that would be a nice contrast. Thank you for sharing this recipe!

    Reply
    • Ally says

      June 21, 2017 at 2:14 pm

      That sounds amazing, Billy! Let me know how it turns out if you try it!

      Reply
  3. Tamara says

    August 21, 2017 at 1:37 pm

    What size jars for this recipe?

    Reply
    • Ally says

      September 04, 2017 at 9:40 am

      I used half pint, so 500ml jars!

      Reply
  4. Tammy Sue Closson says

    August 29, 2017 at 4:32 pm

    do you peel the carrots?

    Reply
    • Ally says

      September 04, 2017 at 9:40 am

      Tammy, I did not peel them – they were fresh garden carrots from my mom’s garden and her trick to getting them so clean is to throw them in the washing machine. Now, back in the day, Memere’s washing machine was a top load and it always worked fine. My mom has a front load and it still works great – this advice is totally buyer beware, though – I don’t think I could put carrots in my beloved washing machine! haha

      Reply
  5. Natalie says

    August 30, 2017 at 5:52 pm

    did you use your pressure canner? or a regular hot water bath canner?

    Reply
    • Ally says

      September 04, 2017 at 9:37 am

      Hi Natalie, I water-bath canned these guys!

      Reply
  6. Roxann Harris says

    October 14, 2017 at 6:20 am

    Hi Ally. I’m concerned I used a recipe for pint jars (500mls) , that asked for 1 Tbsp. Picking spice along with dill and garlic cloves. Yesterday. ….after the water bath , one jsr didn’t seal. …so for curiosity’s sake I tasted it! I couldn’t believe how strong it tasted. ..awful! LOL This isn’t your recipe. Just concerned that the recipe asked for way too much Pickling spice. What do you think? And if so….anything I can do about it? Thank you!

    Reply
    • Ally says

      October 17, 2017 at 10:07 am

      HI Roxanne! The pickles aren’t ready – that’s why they taste awful. Usually, you’d leave canned pickles for a few (4-6) weeks before sampling them. Fresh out of the crock they are NOT good at all! Don’t fret, nothing is wrong – just close up your jar and put it at the back of your fridge for a few weeks. Once they are ready the flavour changes so much! I’d love to hear a follow up <3

      Reply
  7. Norma says

    October 25, 2017 at 3:48 pm

    Hi There,
    I am in search of a recipe to can sweet hot carrots. Yours is as close as I can find but the sweet isn’t there. I bought a jar of canned carrots at a local farm market and the ingredients are as listed: Vinegar, water, sugar, garlic, dill, jalapenos, chile peppers and pickling salt. Honestly, these carrots are to die for. I need to can them!! Please help 🙂

    Reply
    • Ally says

      October 26, 2017 at 1:18 pm

      Hi Norma,

      Those sound amazing! I will keep my eye out for something similar – but now I am tempted to recreate that recipe!

      Reply
      • Norma says

        October 27, 2017 at 3:22 pm

        Oh please do! They taste out of this world!! Nice heat, some sweet and the carrots were crunchy, everything just worked!!

        Reply
  8. Lindsay says

    January 10, 2018 at 9:19 am

    Do these last for a year once they are processed?

    Reply
    • Ally says

      January 13, 2018 at 11:21 am

      Hey Lindsay! Mine definitely do! They may be a little softer near the end of the year but they are still top notch! I served some from last canning season this christmas and they were still excellent!

      Reply
  9. Heidi says

    August 08, 2018 at 2:45 pm

    Hello Ally

    I have just made these using your water to vinegar ratio but I am concerned if it is correct. 6 cups water to 2 cups vinegar. I am using 5% acetic acid but your recipe calls for 7.5%. Will my batch be safe? I have been looking at other recipes and vinegar content is higher. I am new to this so please advise whether I should keep in fridge vs pantry.

    Reply
    • Ally says

      August 15, 2018 at 5:08 pm

      Hey Heidi, sorry for the delay. I can’t guarantee they’ll be safe but I’ve adapted this recipe (and kept that ratio the same) from my 90 year old Memere – I can safely say that none of us have been sick!

      I did a quick google, and there’s an interesting answer here: https://cooking.stackexchange.com/questions/73345/can-i-get-botulism-by-using-2-cups-vinegar-to-8-cups-water-when-canning-pickles

      Reply
  10. Koy Saechao says

    September 05, 2018 at 7:25 pm

    Hi! I just used this recipe to make some pickled carrots and cucumbers. I was researching other recipes and noticed that the typical ratio is 1 cup water: to 1 cup vinegar vs this recipe which is 3:1. I put all of the pickles in the fridge – but do you have any ideas if this at risk for botulism? My vinegar was 5% also. I did water bath 10 mins for each can. Any help would be awesome! I think I am ok- but worried and think I might throw out all the food and redo again with 1:1 ratio?

    Reply
    • Ally says

      September 17, 2018 at 5:02 pm

      Hello Koy,

      This is adapted from a family recipe from my 90 year old Memere. I played with the spices and ratios of them, but NOT the ratio of acid:water. While none of us have been sick, I’d recommend getting a PH testing stick and to test the PH of one of the jars and confirm that they are 4.6 or lower if you are concerned. If they are, you’re safe and botulism cannot grow in a PH lower than 4.6. Hope that helps to ease your mind and save your batch <3

      Reply
      • Ally says

        September 17, 2018 at 5:05 pm

        There is also a similar recipe here, from the Blue Flame Kitchen – with the same water:vinegar ratio! http://www.atcoblueflamekitchen.com/How-To/Preserving/Documents/All-Things-Pickled-2014.pdf

        Reply
  11. Rita Anderson says

    January 05, 2019 at 8:49 am

    Will these carrots have a crispy crunch or will they have a flimsy bite. I’ve never tried dilled carrots. I’m interested in trying out this spring.

    Reply
    • Ally says

      January 09, 2019 at 9:05 am

      Hi Rita, they’ve got a nice crunch! Nothing worse than a floppy pickle!

      Reply
  12. Lindsey Borys says

    October 10, 2019 at 6:05 pm

    Hi! I’m anxious to try this recipe with the fridge full of fresh garden carrots I got from my in-laws. Could these be pressure cooked?

    Reply
    • Ally says

      October 10, 2019 at 6:08 pm

      I don’t think you can because it would make the carrots too mushy, BUT you can use your pressure canner as a water bath canner – use a lid from a normal pot and fill the canner till the water is 1 inch over the jars!

      Reply

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Hi, I’m Ally!

Ally, the creator at crave the good holding a baking sheet with unbaked cookies. I spend way too much time thinking and talking about food. Especially GOOD food, with lots of flavour and interesting recipes. Join me in my Canadian kitchen – we can chug maple syrup and make poutine!

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