Spicy Pickled Carrots

Spicy Pickled Carrots

Last fall, I made over 20 jars of pickled carrots—and now we’re down to the last two! Time to restock with this simple, flavorful recipe.

Ingredients

Carrots

• 5 pounds carrots, washed, peeled, and cut into thin sticks

Brine

• 5 cups vinegar (any 5% acidity vinegar works)
• 5 cups water
• 3 tablespoons canning salt

Per Pint Jar

• ½ teaspoon dill
• ¼ teaspoon black pepper
• ⅛ teaspoon chili flakes
• 1 garlic clove
• Carrot sticks

Instructions

1. Prepare the Carrots

1. Wash, peel, and slice the carrots into thin sticks.
2. Blanch the carrot sticks in boiling water for 90 seconds.
3. Transfer immediately to ice water to stop the cooking.
4. Drain once completely cooled.

2. Make the Brine

1. In a large pot, combine the vinegar, water, and canning salt.
2. Bring the mixture to a full boil.

3. Pack the Jars

1. Make sure your pint jars are hot to prevent cracking.
2. Into each hot jar, add:
   • ½ teaspoon dill
   • ¼ teaspoon pepper
   • ⅛ teaspoon chili flakes
   • 1 garlic clove
3. Pack the carrot sticks tightly into the jars.
4. Pour the hot brine over the carrots, leaving ½ inch headspace.

4. Remove Air Bubbles

• Use a debubbler or utensil to release trapped air.
• Adjust headspace if needed.
• Wipe the rims clean.
• Add lids and screw bands fingertip tight.

5. Water Bath Processing

1. Place the hot jars into a hot water bath canner.
2. Process for 10 minutes (adjust for elevation above 1,000 ft).
3. Turn off the heat and let jars rest with the lid off for 5–10 minutes.
4. Remove jars and place them on a towel.
5. Let them sit undisturbed for 12–18 hours.

Refrigerator Version (No Canning)

If you want a quicker version without canning:

• Blanch the carrots for a couple of extra minutes.
• Pack jars as usual.
• Pour hot brine over carrots.
• Let cool, then store in the refrigerator.