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    You are in: Home / Recipes / Pickled Carrots Recipe
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    Pickled Carrots

    Pickled Carrots. Photo by Dr.JenLeddy

    1/2 Photos of Pickled Carrots

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Dib's's Note:

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

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 05, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2003

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2011

      45

      Good pickled carrots! I halved the recipe with success. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Pickled Carrots

    Serving Size: 1 (3396 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 360.6
     
    Calories from Fat 5
    64%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1725.4 mg
    71%
    Total Carbohydrate 81.7 g
    27%
    Dietary Fiber 7.4 g
    29%
    Sugars 67.7 g
    270%
    Protein 2.4 g
    4%

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