This delicious recipe for Easy Pickled Carrots is a perfect way to preserve summer fresh carrots, dill and garlic! So good you’ll want to double the recipe!
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.
- Canning Tips: Bernardin has great step-by-step instructions for home canning here.
- Jars: I used 500 mL jars.
- Jar Tips: After you’ve sterilized your 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 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!
- Do I need to blanch the carrots first? No, I use raw carrots for these pickles, there is no need to blanch them for this recipe.
- How long should the carrot spears be? The tops of each carrot spear should be about 1 inch from the top rim of your jars.
- 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.
- Make sure to pack the jars. Stuff as many carrot spears as you can into the jars.
- When can you eat the pickled carrots? Let the jars rest for at least a week (a few weeks is best) before enjoying your pickles!
- 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.
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Have a delicious day!