I know that I’m going to talk about a vegetable here and not my usual lusting after a dessert, but man do I ever love a couple of pickled carrots to snack on! These are great to can before the fall and snack on allll winter long!
Pickled Carrots are a Classic
Yes, it’s still me, I’m writing this post and no, I haven’t lost my mind. I’m waxing poetic about a vegetable and to be honest the carrot is not one of my favorite ones.Carrots to me are only eaten for the nutritional benefits during the winter as the taste pales in comparison to the carrots pulled straight from the sun heated ground during the harvest time of year.
I eat them because they are a vehicle to get hummus or guacamole into my belly and not feel guilty about it. Indeed, those times that I eat 300 calories of hummus in one sitting, I’m most likely patting myself on the back that I ate carrots with it.
Are Pickled Carrots Crunchy?
Pickled carrots are another kettle of fish entirely. Not just for fancy garnishes in restaurants nowadays, the pickled carrot has now found it’s way to the canner’s cupboard and local farmer’s markets….and into my belly. Without 300 calories worth of hummus.
They are usually semi-soft, not so soft that they fall apart but still have some give to them. If you are wanting firmer ones, try my Refrigerator Pickled Carrots recipe or under cook the ones in this recipe. I cook them half-way to done, you can cook them for about 5 then for crunchy. You DO want them to be soft on the outside so that the tangy vinegar mixture can soak in easily.Karlynn’s Tips & Tricks for Making Pickled Carrots
- When I decided that I was going to make pickled carrots at home I knew that I wanted sweet and spicy ones, not spicy as in heat but spices that knock your socks off with flavor. Pickling spice is perfect for this very reason, the flavors match vegetables that are delightful when the sweet tang of a sugared brine is added to them.
- Carrots are a great vegetable to match with a sugary brine, being on the sweeter side themselves – and I’m talking about those garden fresh carrots, not the supermarket variety.Those fresh garden beauties are the jewels that you want to preserve for the winter months.
- The recipe is taken straight from the National Centre for Home Food Preservation, as it’s a non-acidic food that we are canning.
- Remember, do not change anything about the recipe, I have switched out the spices but do NOT change the vinegar ratio, process times or the steps!
Happy Canning everyone!
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- 8 1/2 cups peeled garden fresh small carrots
- 5 1/2 cups white distilled vinegar 5%
- 1 cup water
- 2 cups sugar
- 2 tsp canning salt
- 3 tbsp pickling spice
- 4 pint jars
Wash and rinse the pint canning jars. IF you can, keep hot until ready to use. - this can be done by placing them on a baking sheet, placing them in the oven and turning it on the lowest temperature.
Prepare the lids and the sealing bands according to the manufacturer's directions, which should be written on the box or available on the product website.
Wash the small carrots well and peel, if desired. I like them both ways.
Combine the vinegar, water, sugar and canning salt in a large stockpot. Bring to a boil and boil gently for 3 minutes. ( you don't want to boil hard and boil off the liquid too much)
Add the carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes). If you want crunchier carrots, boil until the outsides are just soft ( so that they can still absorb the vinegar) and then remove.
Divide the pickling spice evenly between the 4 jars, placing it into the bottom. Fill the still warm jars with the hot carrots, leaving 1-inch headspace. ( that's one inch from the top) Cover the carrots with the hot pickling liquid, leaving a ½-inch headspace this time around . Remove any air bubbles by poking a knife through the carrots and liquid and adjust the headspace if needed.
Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.
Process the jars in a boiling water canner for the following times- feet are above sea level:
0 - 1,000 feet - process for 15 minutes,
1,001 - 6,000 feet process for 20 minutes,
and above 6,000 feet process 25 minutes.
Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)
Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!
I would double or triple this recipe to make a good 8-12 jars if you are really going to make a mess anyways, just make more and store them!
PLEASE NOTE that the nutritional calculator adds in ALL of the brine so the calories are inaccurate on this recipe!