I can’t believe September is already here. The weather is getting a little cooler and our family garden in Saskatchewan is slowly winding down. While I was visiting Claudia on her holidays in August, we had the opportunity to do some canning.This is only the second year that Claudia has made garden fresh pickled carrots. I never had Pickled Carrots growing up, but I had the chance to try some a few years back and immediately knew Claudia had to start making these. They are crunchy and have a great garlic bite. With a hint of dill flavour, they make a great snack or side dish.

In a sauce pan, sterilize your lids by boiling them in water for approximately 5 minutes.

Your jars should also been clean and sterilized as well.

In another large sauce pan combine salt, water and vinegar.

Place on stove and bring to a boil for 15 minutes.

In your jars, place two cloves of garlic and a sprig of dill on the bottom.

Add a pinch of alum powder.

Begin to place your carrots in the jar.

A little trick of Claudia’s is to place the jar on a spoon to create a slant. Makes placing the carrots upright in the jar a lot easier.

Looking good!

A view from the top.

Place another sprig of dill on the top of your carrots.

Pour brine over carrots and fill up to the top.

Ensure the dill does not touch the rim of the jar or else it may not seal properly.

Press lid on firmly while turning to seal the jar.

Viola!

Leave on the counter or in a cool place (not the fridge).

The Pickled Carrots will be ready in approximately 6 weeks.

Enjoy!

Pickled Carrots
Yields 6
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
For the brine (yields 6 pints)
  1. 4.5 cups water
  2. 2 cups pickling vinegar
  3. 1/2 cup coarse salt
Jarring ingredients
  1. Lots of carrots, cut lengthwise
  2. Handful of fresh dill
  3. 1-2 heads garlic
  4. Alum powder
Instructions
  1. In a sauce pan, sterilize your lids by boiling them in water for approximately 5 minutes. Your jars should also been clean and sterilized as well.
  2. In another large sauce pan combine salt, water and vinegar.
  3. Place on stove and bring to a boil for 15 minutes.
  4. In your jars, place two cloves of garlic and a sprig of dill on the bottom.
  5. Add a pinch of alum powder.
  6. Begin to place your carrots in the jar. A little trick of Claudia’s is to place the jar on a spoon to create a slant. Makes placing the carrots upright in the jar a lot easier.
  7. Place another sprig of dill on the top of your carrots.
  8. Pour brine over carrots and fill up to the top.
  9. Ensure the dill does not touch the rim of the jar or else it may not seal properly.
  10. Press lid on firmly while turning to seal the jar.
  11. Leave on the counter or in a cool place (not the fridge).
  12. The Pickled Carrots will be ready in approximately 6 weeks.
Claudia's Cookbook http://www.claudiascookbook.com/
by | 14 Comments

14 Comments on Pickled Carrots

  1. inspiringfoods
    September 5, 2011 at 12:40 PM (13 years ago)

    Mmmm I love pickled carrots and pickled cukes. There’s something nostalgic in them. Love your photos. You’ve inspired me to get out the canning supplies. Might do a batch of pickled green beans too.

    Reply
  2. Kathy
    June 9, 2014 at 2:12 PM (11 years ago)

    Hello,
    Is further processing not necessary (water bath)
    How long is the shelf life of these.

    Reply
    • Claudia's Cookbook
      June 19, 2014 at 10:30 AM (11 years ago)

      Hi Kathy! Further processing is not necessary. The shelf life is up to 6 months. After that I find the carrots may tend to get a little soft. I prefer crisp pickled carrots.

      Reply
  3. Heather
    August 8, 2016 at 8:44 AM (8 years ago)

    Thanks for the inspiration. Have heard about pickled carrots so now I will try making these!

    Reply
  4. G Chudzik
    August 9, 2016 at 3:16 PM (8 years ago)

    I discovered picked carrots accidentally sort of, after sticking a few carrot sticks in the leftover liquid from a jar of commercial bread&butter pickles – they were really tasty.

    My questions: Could I use ordinary vinegar? Perhaps with less water? How critical is the alum? I’m trying to see if I need a trip to the store or can I do this as a spur-of-the-moment project. I have a big bag of carrots.

    Reply
    • Linda knipe
      December 3, 2020 at 7:33 AM (4 years ago)

      Why is alum important in pickling carrots

      Reply
  5. Joneva
    August 27, 2016 at 3:34 PM (8 years ago)

    Thank you for sharing your recipes! I did some dill pickles and those in my family who love garlic pickles like em 🙂 we pulled carrots this morning and shall try this recipe which I am sure will also be liked. Thank you once again!!!

    Reply
    • Claudia's Cookbook
      September 6, 2016 at 1:21 PM (8 years ago)

      You are so welcome! Glad you liked them! 🙂

      Reply
  6. Jodi Zuk
    January 25, 2018 at 8:30 PM (7 years ago)

    Hi! What size of jars are you using? They sound similar to what my mom used to make. Look forward to trying them!

    Reply
  7. Barb
    October 6, 2018 at 7:28 PM (6 years ago)

    Tried this recipe today. Very easy. Can’t wait to try them. I enjoyed pickled carrots as a child but no one in my family kept my grandmothers recipe. This may become our heirloom ❤️

    Reply
  8. Megan M Frankard
    August 23, 2021 at 4:19 PM (3 years ago)

    How long do they keep for?

    Reply

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