Pickled Carrots

READY IN: 35mins
Recipe by Diana Adcock

Posting this recipe by request-I've never done it. Let me know how it is please.

Top Review by Lee of The Midwest

Five star plus, taste and eye appeal !!!!!!!!!!!!!!!! I really like the recipe. I did make a few minor changes. Not being able to calculate 11 cups into lbs. I started with two pounds of carrots, peeled and cut to length for pint jars, quartered and found out that I should have prepared six lbs for the six pint yield. I sliced the red and green peppers, one medium each and placed them in the jars vertically. This gave the contents real color. I used three cloves of garlic for each pint and used one medium jalapeno pepper, chopped, placing approximately one sixth in each pint. I added about 12 black peppercorns to each pint. No other variations, the brine is almost like a health drink in it's self. The extra jalapeno is for my fire eating friends, It sure is a great way to fix the carrots, kind of a new twist to a carrot stick. (no pun intended) I think the carrots could be served warm as a main dish or cold as part of a veggie bar. Great posting.

Ingredients Nutrition


  1. Combine peppers and garlic and set aside.
  2. Prepare pickling liquid-combine vinegar, sugar, water and salt.
  3. Bring to a boil and boil for 5 min.
  4. Add the carrots, return to a boil and boil for 2 min.
  5. Prepare 6 pint jars.
  6. Place 5 t's of pepper mix in each jar plus 1 t.
  7. each oregano in each jar.
  8. Pack in carrots and add the liquid leaving 1/2 inch head space.
  9. Process 10 minutes in a boiling water bath.

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