Hot Pickled Carrots

Hot Pickled Carrots

Hot Pickled Carrots

Fall has me in the kitchen doing my canning every weekend. I now live on a farm and it came with a Root Cellar, I am so excited to learn about utilizing my Root Cellar. I have a ton of apples I am making many different types of jams with and have made some awesome Hot Pickled Carrots.

I love visiting the local farmers market to pick up fresh vegetables, this was my first year on the farm so I did not do the best job in the garden. My mom taught me how to make these hot pickled carrots when I was visiting her last year on her farm.

Hot Pickled Carrots
Author: 
Recipe type: Canning
Cuisine: Snack
 
Easy Canned Hot Pickled carrots
Ingredients
  • 6 lbs carrots peeled and cut.
  • 4.5 cups distilled white vinegar (5% acidity)
  • 3 tbsp coarse salt
  • 1 bunch fresh dill
  • 2 heads of garlic, cloves peeled
  • Jalapenos or Hot Sauce
Instructions
  1. Sterilize your canning jars by either submerging them in hot boiling water for about ten minutes or I run mine through the dishwasher and let them sit in the heat until I am ready to fill them. In a small pot place your lids in some water and bring this to a boil to sterilize the lids. Then let them rest in the water until your ready to use them.
  2. Prepare the brine by combining the Vinegar, Salt and Water in a big pot. Bring to a slow boil and let everything dissolve.
  3. While the Brine is cooking start packing your jars one at a time. Add Garlic and dill first followed by a drop or two of hot sauce or some jalapeno.
  4. This recipe is easily adapted to your heat level. Cut the jalapeno, place it in whole or add a few drops of hot sauce.
  5. Next start packing the carrots in tight but not to tight. You want to work semi fast.
  6. Then ladle the brine over the carrots.
  7. Next use a Butter Knife and slide it around the the inside of the jar to release any bubbles.
  8. Then add a warm lid and finally screw the cap on. I will place the jar in a warm bath until ready to add into the boiling water bath to keep the jar hot. Fill all the jars.
  9. Use a Canning Tongue to lower the jars in the boiling water bath, make sure the jars are completely covered and let them boil for 7 minutes. (If the water stops boiling when you add the jars let it come to a boil again and this is when the timing starts.)
  10. Remove jars and place in a cool dark area, the lids should seal if you can push on the center and it does not bounce back. You may here a pop as well! If the jars do not seal place in the refrigerator, they will last in there a few weeks.
  11. Pickled carrots are great ate as a snack with other pickled vegetables such as cauliflower, asparagus, beans and my favorite cucumbers. You can pull a jar out and use them in a stir fry or add some in a Bloody Mary.

cut carrots
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