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.
Author: Aerial Decheine
Recipe type: Pickled
Cuisine: Snack
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
- 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.
- Prepare the brine by combining the Vinegar, Salt and Water in a big pot. Bring to a slow boil and let everything dissolve.
- 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.
- This recipe is easily adapted to your heat level. Cut the jalapeno, place it in whole or add a few drops of hot sauce.
- Next start packing the carrots in tight but not to tight. You want to work semi fast.
- Then ladle the brine over the carrots.
- Next use a Butter Knife and slide it around the the inside of the jar to release any bubbles.
- 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.
- 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.)
- 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.
- 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.
If you love this dish, check out our Recipe Index for more low-calorie ideas!
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