5 from 4 votes
Canned Sweet Pickled Carrots
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
How to make Canned Sweet Pickled Carrots recipe, just the right amount of sweet and tangy! These are water bath boiled canned pickled carrots.
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 557 kcal
  • 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
  1. 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. 

  2. 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. 

  3. Wash the small carrots well and peel, if desired. I like them both ways.

  4. 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)

  5. 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.

  6. 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. 

  7. Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.

  8. 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.

  9. Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)

  10. Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!

Recipe Notes

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! 

Nutrition Facts
Canned Sweet Pickled Carrots
Amount Per Serving (4 g)
Calories 557
% Daily Value*
Sodium 1389mg 58%
Potassium 691mg 20%
Total Carbohydrates 125g 42%
Dietary Fiber 8g 32%
Sugars 112g
Protein 2g 4%
Vitamin A 750.7%
Vitamin C 10.7%
Calcium 13.8%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.