Easy Pickled Carrots

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!

Course Pickles

Keyword dill carrots, dill pickle carrots, pickled carrots

Prep Time 45

Servings - 5 jars

Author Jo-Anna Rooney

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 minutes
1,001 – 6,000 feet elevation: process for 20 minutes
above 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.