skip to main content

Hot Pickled Carrots Recipe

15 years ago

Hot Pickled Carrots

.

4 lbs carrots peeled and cut into 1" pieces

3 cups water

3 cup vinegar

1/3 cup canning salt

2 teaspoons dill seed

4 cloves garlic

Fresh hot peppers, any kind or 1 Med. can jalapenos

Peel and slice carrots.

Combine water, vinegar, salt and dill seed; bring to a boil.

Pack carrots into hot jars, leaving 1/4 inch head space.

Put 1 garlic clove 1 whole pepper (or more) into each jar. If using canned

peppers, spoon in 1 tablespoon of juice into each jar (if you like them hotter.)

Ladle hot liquid over carrots, leaving 1/4 inch head-space.

Remove air bubbles.

Adjust two piece caps.

Process 20 minutes in boiling water canner. (If you prefer your carrots more throughly cooked, process 25-30 minutes.)

Yield: about 8 pints.

The longer you leave these sit, the hotter they get.

Sort by:Oldest

Comments (2)

melva02
15 years ago
That sounds delicious. May I ask where you got the recipe? Most of the pickled carrot recipes I've seen before have a much higher proportion of vinegar to water, so I just wanted to make sure this is safe before I add it to my list for this year.

Melissa
robin_d
15 years ago
Bumping this - I too like the sound of this recipe and will make it if it's deemed safe. :-)
Related Discussions
looking for a hot pickle recipe
Q
Comments (1)
Hi Julia, Do you have a "Ball" Canning book? I absolutely love hot/sweet pickles, so I made Balls bread & butter recipe ( I never use turmeric) and I added 1 half of a fresh hot pepper seeds too, to each pint. They came out soooo good. If you don't like real hot use a third or quarter of a pepper. I have used jalapenos but this time I used a red hot called fresno peppers that I bought at the suppermarket and I liked them. That is how I make hot pickles. Susan in NC
...See More
Is it safe to add onions to pickled carrots?
Q
Comments (3)
I'd be comfortable with it as long as the total amounts called for in the recipe stay the same. In other words reduce the carrots total a bit to make up for the amount of onions added or it could get too dense. Even though onions have more free water in them than carrots do it is the same 5.5:1 vinegar to water ratio as the pickled onions recipe. Dave
...See More
Recipe for Pickling Whole Hot/Sweet Peppers
Q
Comments (2)
I don't blister the peppers, I blanch them, then slit them. I figure the boiling water will kill most of the bacteria on the outside of the peppers and the vinegar will do a great job for the rest. I have tons of very small jalapenos and this method is perfect for them. If I were to slice them into rings then I'd get loads of seeds and they would be harder to eat if you are like me who wants them whole for bites with cheese. If you use them for salads then making rings is better. I haven't used this recipe for other peppers because the jal's are the only ones I grow. For the cayenne or other small peppers my other farmer friends give me, they go into the dehydrator. Nancy
...See More
Mexican Style Pickled Carrots
Q
Comments (3)
Technically it meets the 1:1 ratio minimum for untested recipes as long as the vinegar used is 5% or higher. But like you I'd be more comfortable with more vinegar. The approved Pickled Carrots recipe calls for 5 1/2 c vinegar to 1 cup of water so more than a 5:1 ratio, and it contains no onions or peppers. I'd also increase the processing time to the 15 min called for with the pickled carrots and other pickled vegetables. JMO Dave Here is a link that might be useful: NCHFP - Pickled Carrots
...See More

Related Stories

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

LANDSCAPE DESIGN Recipe for Asian Edible Garden Style

A surprising number of food plants are hiding out in Asian-themed landscapes. Add a few more and extend the Zen flavor to the kitchen

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

FARM YOUR YARD How to Grow Vegetables in Containers

By Annie Thornton

Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

GARDENING GUIDES Rocky Mountain Gardener's August Checklist

By Jocelyn H. Chilvers

August may be hot, dry and dusty, but with care and planning, your garden will continue to thrive

KITCHEN DESIGN World of Design: Global Foodies and Their Kitchens

Join us as 11 food lovers tell us about their kitchens and give us a taste of their culinary heritage

FEEL-GOOD HOME Simple Pleasures: Make Do and Mend

By Laura Gaskill

Experience the satisfaction of fixing, repurposing and creating things yourself around the home

SHOP HOUZZ Houzz Products: Save a Taste of Summer

Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!

EDIBLE GARDENS 8 Last-Minute Additions to a Summer Edible Garden

By Marianne Lipanovich

It’s not too late to get these vegetables and herbs planted for a bountiful harvest this year

Sponsored

NME Builders LLC

2 Reviews

Industry Leading General Contractors in Franklin County, OH

More Discussions

Canning Boston Baked Beans

2

Help with macaroni and cheese.

78

A bit off-topic....about ceramic plates and spots.

7

What have you put up? 2024 version

18

Ball pints.....

1