Pickled Carrots

Filed in Canning and Preserving, Pickles by on March 28, 2013 1 Comment

pickled carrotsSuffering from canner’s withdrawal? Have you been looking for an easy canning project that will improve the sad looking vegetables at the grocery store? This pickled carrot recipe is your answer. It’s small – makes one jar, quick – takes less than 10 minutes, and adds a welcome zing to an appetizer plate or along with dinner. In fact, you may find that one jar isn’t enough.





  • 1/2 lb. baby carrots
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp each celery seed, fennel seed, dill seed

Blanch carrots until crisp-tender. This took about 2 minutes in my microwave. Rinse with cold water. Fill a one-pint canning jar with the carrots.

Heat vinegar, water, sugar, salt, and seeds until sugar dissolves.

Pour over carrots. Cover and let sit in the refrigerator for 3-5 days before using.


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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

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