Pickled Carrots

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6pints
  • About This Recipe

    “Posting this recipe by request-I’ve never done it. Let me know how it is please.”

    Ingredients

  • 11cupssliced carrots
  • 6teaspoonsdried oregano leaves
  • 4teaspoonsfinely chopped red peppers
  • 2teaspoonsfinely chopped green peppers
  • 2teaspoonsfinely chopped jalapenos
  • 2teaspoonsminced garlic
  • 5cupswhite vinegar
  • 1 2/3 cupswhite sugar
  • 1 2/3 cupswater
  • 4teaspoonspickling salt
  • Directions

  • Combine peppers and garlic and set aside.
  • Prepare pickling liquid-combine vinegar, sugar, water and salt.
  • Bring to a boil and boil for 5 min.
  • Add the carrots, return to a boil and boil for 2 min.
  • Prepare 6 pint jars.
  • Place 5 t’s of pepper mix in each jar plus 1 t.
  • each oregano in each jar.
  • Pack in carrots and add the liquid leaving 1/2 inch head space.
  • Process 10 minutes in a boiling water bath.
  • Reviews

  • “Five star plus, taste and eye appeal !!!!!!!!!!!!!!!! I really like the recipe. I did make a few minor changes. Not being able to calculate 11 cups into lbs. I started with two pounds of carrots, peeled and cut to length for pint jars, quartered and found out that I should have prepared six lbs for the six pint yield.I sliced the red and green peppers, one medium each and placed them in the jars vertically.This gave the contents real color. I used three cloves of garlic for each pint and usedone medium jalapeno pepper, chopped, placing approximately one sixth in each pint. I added about 12 black peppercorns to each pint. No other variations, the brine is almost like a health drink in it’s self. The extra jalapeno is for my fire eating friends, It sure is a great way to fix the carrots, kind of a new twist to a carrot stick. (no pun intended) I think the carrots could be served warm as a main dish or cold as part of a veggie bar. Great posting. “

  • “I only used 1/2 tsp. of dried oregano and 1/2 of a garlic clove per pint jar. I didn’t process the carrots for 10 minutes either. I usually bring the canner to a boil, add the jars, then turn the burner off. Let jars sit to seal. I never have a problem with pickles spoiling using this method.”

  • “Good pickled carrots! I halved the recipe with success. Thanks!”

  • “Very tasty, tremendous eye-appeal.Sliced my peppers in strips, as did some other reviewers, and they make a tasty pickle themselves.Subbed red chili flakes (pinch per pint) for the jalapenos, due to allergies, but otherwise made per the recipe.”

  • “So I followed Lee’s suggestions and put 12 peppercorns in the bottom and cut my peppers in slivers for colorful accents in my jars.I used 3 jalapenos with all seeds for spice split between the 9 jars.6 lbs of carrots made 9 pint jars not 6 pint jars, but it just meant more to share today so I didn’t mind at all having the extra product.At a friend suggestion we are going to let them pickle in the jar for about 2 months before opening so I haven’t tasted them yet, but just the carrots in the pickle juice were pretty yummy so I’m excited to try them fully spiced soon!”

  • “VERY flavorful and tasty.”

  • “For personal preference, I left out the oregano and peppers. I served this to accompany a Vietnamese Bun. We loved it. Thanks for the recipe”

  • “I am trying it now and it appears to be what I was seeking.thank you”

  • “absolutely wonderful, especially after they have sat in the jars for about a month.I used the large sweet carrots and they were just great, perfect spices and all the rest.Thank you for the recipe.”

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