On a recent trip to California, my family discovered pickled carrots. I have made many kinds of pickled cucumbers in the past, so I decided to try my hand at pickled carrots. Using a few basic ingredients, I came up with a recipe that my family loved. I chose to can in a water-bath, but you could use a pressure canner to make larger batches.
Ingredients
- 1 cup of water
- 1 cup of distilled white vinegar
- 1 tablespoon of kosher salt
- 1 teaspoon of mustard seed
- 1 teaspoon of dill seed
- 1/4 cup of diced red onions
- 2 cups of carrot sticks
Directions
- Combine the water, vinegar, salt, mustard seed, dill seed, and red onions.
- Put the carrot sticks in a quart glass canning jar.
- Cover the carrot sticks with the liquid mixture.
- Tightly screw the lid on the jar.
- Place the jar in a large soup pan and cover with water.
- Boil the jar in a water-bath for 30 minutes.
- Refrigerate the pickled carrots after opening.
Image Credits
Pickled Carrots Recipe © 2019 Heather Johnson
Kosher Salt for Pickled Carrots © 2019 Heather Johnson
Mustard Seed for Pickled Carrots © 2019 Heather Johnson
Dill Seed for Pickled Carrots © 2019 Heather Johnson
Red Onions for Pickled Carrots © 2019 Heather Johnson
Filling the Jar for Pickled Carrots © 2019 Heather Johnson
Filled Jar of Pickled Carrots © 2019 Heather Johnson
Placing the Jar in Water for Pickled Carrots © 2019 Heather Johnson
Boiling the Jar of Pickled Carrots © 2019 Heather Johnson
Pickled Carrots © 2019 Heather Johnson