Easy Pickled Carrots with Dill and Garlic
Easy Pickled Carrots
These pickled carrots are a family favourite…when I open a jar it will only last one sitting, they’re that good! Because we love them so much I like to double the recipe.
An Easy Way to Preserve Summer’s Bounty!
Canning is such a great way to preserve all of the delicious fruits and vegetables summer has to offer. There is nothing better than being able to enjoy summer produce all through the year, and especially in the winter.
A Family Favourite Recipe
My Mom has been making these pickled carrots for as long as I can remember, and I’ve always LOVED them. Like love-love-love them, I can eat the whole jar by myself love them. And now I make them for my own family, who also enjoys them as much as I do. When you have an entire of family that can polish off a jar before dinner even starts, it’s time to make a big batch of pickles!
Classic Dill Pickle Flavours
These Pickled Carrots are classic. Just simple ingredients that make the most delicious garlic and dill carrot pickle. It doesn’t get better than these as far as pickles go.
Tangy, crunchy and so flavourful!
I hope you try this recipe and enjoy these pickled carrots as much as we do. They’re delicious with sandwiches, burgers, for snacking, added to salads, and so much more!
Pickled Carrots Recipe Tips:
- CANNING TIPS: Bernardin has great step-by-step instructions for home canning here.
- WATER BATH PROCESSING TIMES according to the National Center For Home Food Preservation:
- 0 – 1,000 feet elevation: process for 15 minutes
- 1,001 – 6,000 feet elevation: process for 20 minutes
- above 6,000 feet elevation: process 25 – 30 minutes
- JARS: I used 500 mL jars. After you’ve sterilized the jars, lids and seals, you need to keep them hot until you fill them. First I clean my jars and lids in the dishwasher, then I put the jars, lids and seals into a water bath for about 10 minutes before I fill them with my ingredients. If you are not using the jars, lids and seals right away, you can place them in a 200 degree F oven until you’re ready.
- CARROTS: I only like to pickle fresh summer carrots because they have the most flavour! I’ve canned all different colours of carrots as well, and they’re all delicious!
- GARLIC: Use fresh garlic. If you like garlic flavour, add 2 cloves to each of your jars.
- DILL WEED: Use dill weed heads with the seeds on them, for canning because they have more flavour than the fronds of the dill. You can find dill weed at most summer farmer’s markets.
- BRINE: Use a funnel to pour the brine into each jar. This brine is so good, I also use it for cucumbers and I can’t wait to try it with onions, beans and more!
- STORAGE: You can store the sealed pickled carrots in a cool dry place for several months (I’ve had some of my jars for up to 1 year). There is no need to refrigerate, although I like to. However, once a jar has been opened, make sure to keep it in the refrigerator.
FAQs
Easy Pickled Carrots
Ingredients
Pickle Ingredients:
- 1 or 2 garlic cloves per jar
- 2 dill weed heads preferably flowered with seeds per jar
- fresh raw carrots
Brine Ingredients:
- 4 cups water
- 1 cup distilled white vinegar
- 2 tbsp brown sugar
- 2 tbsp pickling salt
Jars:
- 4 – 5 500 mL pickle jars with lids and seals (pint jar)
Instructions
- Wash, peel, and cut the carrots into sliced spears. Peel garlic. Wash dill weed heads. Set aside.
- Prepare the jars, lids and seals for canning. Bernardin has an excellent step-by-step Home Canning resource here.
- Once the jars and lids are sterilized, place 1 – 2 garlic cloves and 2 dill weed heads into each jar.
- Fill the jars with the carrot spears to 1 inch of the top, making sure to pack them in as tightly as you can.
- In a saucepan boil together all of the brine ingredients.
- Then using a small funnel, pour the vinegar mixture (brine) over the carrot spears, filling the jar to about 1/2 inch from the top of the jar (1/2 inch headspace).
- Put on the lids and seals, then process in a hot water bath canner.NOTE: Depending on your elevation, these are the processing times that should be followed according to the National Center For Home Food Preservation. 0 – 1,000 feet elevation: process for 15 minutes1,001 – 6,000 feet elevation: process for 20 minutesabove 6,000 feet elevation: process 25 – 30 minutes
- Once the jars are cooled, I like to store them in the fridge.
- Let marinate for at least a week, a few weeks is best.
Have a delicious day!
Hi Jo-Anna,
I have a question about your pickled carrot recipe with garlic and dill. How important is the 1/2 hour processing time in regards to this recipe? I water bath processed for 15 minutes instead of the 1/2 hour indicated in your recipe. Is the longer time required because of the water to vinegar ratio used in your recipe? Should I be concerned?
Thank you
Marlene
Hi Marlene! I’m not really sure, I’ve just always processed for 1/2 hour for safety. Many people do process for less time, but I’m just more comfortable with the 30 minutes.
This is the perfect recipe for canning carrots. 30 min water bath is very important if you plan on making lots of jars to last the winter. Tastes great. So easy to do. Thank you for the recipe.
Are the carrots still crunchy after a 1/2 hour water bath? Thanks!
They’re not crunchy like raw carrots, but they’re not mushy…they have a light crunch to them.