Pickled Carrots

"Posting this recipe by request-I've never done it. Let me know how it is please."
 
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photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Dr.JenLeddy
photo by Dr.JenLeddy photo by Dr.JenLeddy
Ready In:
35mins
Ingredients:
10
Yields:
6 pints
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. I only used 1/2 tsp. of dried oregano and 1/2 of a garlic clove per pint jar. I didn't process the carrots for 10 minutes either. I usually bring the canner to a boil, add the jars, then turn the burner off. Let jars sit to seal. I never have a problem with pickles spoiling using this method.
     
  3. I canned these in September and opened my first jar a couple months later. The carrots and pickling liquid had great flavour, but my personal preference would be to use less sugar. The oregano added a unique twist. I would also cut the carrots less thinly than I did this time as they are not as crunchy as I would like.
     
  4. I used Cayenne pepper instead of all the green red and hot peppers. My hubby likes hot so, I just totaled up the amount and added 3 more teaspoons of Cayenne.
     
  5. Good pickled carrots! I halved the recipe with success. Thanks!
     
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Tweaks

  1. Very tasty, tremendous eye-appeal. Sliced my peppers in strips, as did some other reviewers, and they make a tasty pickle themselves. Subbed red chili flakes (pinch per pint) for the jalapenos, due to allergies, but otherwise made per the recipe.
     

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