Pickled Carrots

by Michelle on February 16, 2010

Carrots?? Yes, carrot is the theme for this months Can Jam. Carrots can not be canned in a Boiling Water Bath and since I don’t own a Pressure Canner, my only alternative is to pickle them. So here I am faced with picking a recipe for Pickled Carrots..okay now say that three times really fast!

I looked but could not find a recipe I thought would work for us. And when I’m in a situation like this, I usually call my Mom. But she said she never canned pickled carrots and come to think of it I don’t remember my Mom pickling much of anything! Darn, I can usually count on Mom for a recipe!

But I did finally find a Pickled Carrot recipe in a pamphlet from our local County Extension Office and with some minor additions, black pepper corns and fresh Dill, it should be pretty good. But I can’t tell for sure until I taste them in a month or so. But if anything, my Pickled Carrots are pretty but of course I’m partial to anything in a canning jar!

IMG_0642-1

Pickled Carrots

2¾ pounds peeled carrots
5½ cups white distilled vinegar at least 5% acidity
1 cup water
2 cups sugar or Splenda (I used Splenda)
6 tsp black pepper corns
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed
4 large cloves of garlic, cut in half
1 large sprig of fresh Dill per pt jar

Makes 4 Pints

1. Clean and peel the carrots. You can slice the carrots crosswise into rounds or slice them into sticks. I used the Baby Carrots which just fit a 1/2 pint jar perfectly.

2. In a large pot combine the vinegar, salt, sugar or Splenda and water in a large pot. Bring to a boil and boil for about 3-4 minutes.

3. Add carrots and bring to a boil.

4. Prepare the jars. Put 2 tsp mustard seed, 1 tsp celery seed, 8-10 Black Pepper Corns in the bottom of each clean, hot pint jar.

5. Pack the hot jars with the hot carrots, leaving 1/2″ head space. Pack the jars fairly tightly. I packed my carrots standing on end which was not easy with a hot jar and hot carrots but it can be done!

6. Don’t forget to add your slices of garlic and sprig of fresh Dill per jar.

7. I used my pyrex measuring cup to pour the hot pickling liquid into each jar. Still making sure to leave at least 1/2″ of head space. The carrots should be totally covered with the pickling liquid.

8. Remove air bubbles by sliding a knife inside the jar or gently shaking the jar. Adjust head space if needed.

9. Wipe rims of jars with a dampened, clean paper towel and put the lids on each jar. Make sure that you screw the lid on to just finger tighten.

10. Process jars in a Boiling Water Bath for 10 minutes. Remove and place on a flat surface covered with a thick kitchen towel. Let cool.

11. Anything pickled should be left unopened for at least a week, to let the flavors develop.

IMG_0633-2


Can Jam, a monthly canning event, is hosted by Tigress of Tigress in a Jam. Canning is so much fun, you really should try it! The February Theme, Carrots, was chosen by fellow CanJammer, Doris and Jilly Cook.

IMG_0643

Into my 7th week of the Ten in 10 Challenge. I’m still doing my weight exercises every day while I watch the news. And I’ve started repeating the exercises while watching the Olympics. I find that if I have something interesting to watch on TV I will exercise longer! However, last week I was sick for the entire week so did not work out at the gym at all. Oh well, you win some, you lose some. By the way, even though I am not dieting, I’ve lost 6 lbs.

All Rights Reserved 2008-10 © BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Sophie February 16, 2010 at 8:48 am

    I think that I never ate pickled carrots before,…This recipe is a must try, Muichelle!

  • Pam February 16, 2010 at 11:54 am

    I was too late to join the Can Jam, but I think I’m going to privately participate! I love anything pickled and bought some extra carrots. I have several recipes in my books, and just need to decide on which one to do.

  • Amanda February 16, 2010 at 12:17 pm

    If they are as good as “Dilly Beans” they are probably right up my alley!

  • Cathy (breadexperience) February 16, 2010 at 12:58 pm

    I think these pickled carrots look good. I canned pickled carrots as well but using a different recipe. I’m looking forward to trying them.

  • Kayte February 16, 2010 at 1:03 pm

    Wow, pickled carrots sound and look just wonderful! I love anything pickled. Your jars are just beautiful. Good for you on the 10in10 accomplishments!

  • Kim February 16, 2010 at 1:39 pm

    Congrats on the 6lbs! That is great news.

    I’d love to try the pickled carrots. I think they would make a terrific and healthy snack. I love all the flavors there.

  • The Quintessential Magpie February 16, 2010 at 2:38 pm

    Hi, Michelle… wanted to visit before I’m computerless which will be in a few! This looks so good. I’ve never thought of pickling carrots, but I bet they are delicious. I wish I could reach through the screen and try one!

    See you when I’m reunited with my computer!

    XO,

    Sheila :-)

  • Fresh Local and Best February 16, 2010 at 2:41 pm

    The jars of pickled carrot are so cute and appetizing. I like that each jar is a single serving, although I would want a couple more. :)

  • Lori E February 16, 2010 at 2:49 pm

    More jewels for the jewelery box. They do look gorgeous. Can’t wait to hear how they taste. I really like the look of the whole baby carrot. I have never eaten a pickled one though.

  • ABowlOfMush February 16, 2010 at 2:57 pm

    Ooh yum! I’ve never had pickled carrots before, I’m intrigued! :

  • Kat February 16, 2010 at 2:58 pm

    I too love anything in a canning jar. Your carrots are beautiful. They are going to taste very good too!

  • RJ Flamingo February 16, 2010 at 3:13 pm

    I’m afraid I wasn’t quite as neat as you – everything was so hot, I just wanted to get those carrots in the jars! :-)) Peppercorns! I should have thrown in some peppercorns! We should coordinate opening our carrot pickles and compare notes, in a couple of weeks, eh?

  • Lynn February 16, 2010 at 4:19 pm

    These carrots are gorgeous! And I agree, anything in a canning jar is beautiful to me 😉 I’ve made something similar with carrots years ago, but I know I didn’t can them, just put in the refrigerator. These look lovely and I’m sure they will taste terrific.

  • Lynn February 16, 2010 at 4:23 pm

    So now I’m curious about plantains, after the comment you left on my post about sauteed bananas. Have you written about plantains? I don’t think I’ve ever even eaten one. Would love to learn more 😉

  • mrs. c February 16, 2010 at 4:57 pm

    I adore dilled carrots, remember eating them as a child with roasted chicken and they are divine! When I was a child I would travel to Mississippi to stay with a couple of great-aunts who lived on a farm. We worked in the garden in the morning and canned and pickled i the afternoon. No air conditioning, just ceiling fans and huge windows, I made hot pepper jelly, chow chow, and my all time favorite fig preserves. What memories and I learned so much from them!

  • Mimi February 16, 2010 at 6:10 pm

    I have a friend that makes a spicy pickled carrot, with garlic and jalapenos,they are really good. They would be so cute with those baby carrots.
    Mimi

  • Joanne February 16, 2010 at 6:16 pm

    Whoa! Go you and your six pounds. That is great!

    I think I would be the most impatient pickler ever. I’m all about instant gratification. Probably why I like cookie dough so much. Who can wait 6-8 minutes for them to get out of the oven?

    These do sound really good Michelle!

  • Bonnie February 16, 2010 at 6:43 pm

    I sent you a recipe for hot carrots with garlic, and pickled jalapenos that we make every year. Here in the southwest these are at every table in mexican restaurants and served with every from tacos to chicken as an appetizer or accompaniment. We make a lot and use them year round.

  • teresa February 16, 2010 at 8:24 pm

    i’ve never even heard of pickled carrots, but i love this! they are very pretty indeed!

  • Cheryl B. February 16, 2010 at 9:07 pm

    Hi Michelle :->

    (I’ve combined my comments for two of your postings into one.)

    Like most all of the other commenters, I think your jars of pickled carrots are very pretty.

    You should (very clearly) clue ‘Mr. Tastebuds’ in that the contents of your Easter basket (from him) this year, should arrive inside a pressure cooker, not a traditional basket ;-}

    C O N G R A T S on your six pounds!!!

    Okay, it’s now confession time. Originally I mis-read your opening line. You had written: “I was so looking forward to making the Red Beet Bread for HBinFive.”. What I read was, “… Root Beer Bread …” I then figured it was sasafrass roots you were going to be grating or something …. and I got such a chuckle out of the lines, “CSI team at a multiple murder investigation! Geesh, there were spatters of red beet and juice every where! “!!! Delightful.

    Wait. That read “beet juice”. What?! So I went back up and read the opening line. Oh-h-h. Definetly ‘my bad’ ;-p

    My FIL loves beets, wonder if he would like this kind of bread … He’s pretty much a white squishy bread guy though ….

    Although I really like the color pink, I thought I should clue you in that most often running spatulas through the dishwasher removes any discolorization that has occured.

    May all of your canning and baking experiments be succesful ones ;-D

  • Maria February 16, 2010 at 10:43 pm

    The jars are so colorful and cute. Nice job on keeping at the challenge!q

  • Rambling Tart February 17, 2010 at 3:33 am

    These are gorgeous! My Mum made these growing up and I love them. :-)

  • tasteofbeirut February 17, 2010 at 3:52 am

    Pickled carrots sounds like a lot of fun to make and to eat! I love pickling and jamming too! Maybe I will join the fun!

  • Fresh Local and Best February 17, 2010 at 4:43 pm

    Hey Michelle! Just saw this made it in the FNJ! COngrats!

  • Megan February 18, 2010 at 1:44 am

    My husband would love these – and I think I would too!

    Congrats on the weight loss – 6 lbs is a lot!

  • biz319 February 18, 2010 at 1:59 am

    Yummo! What a great idea – I love pickled anything! 😀

  • Danielle February 18, 2010 at 4:10 am

    Pickled carrots….wow. I’m not much of a pickle fan of any kind but this looks really good.
    Congrats on your weight loss!! :)

  • Ju (The Little Teochew) February 19, 2010 at 12:57 pm

    The pickled carrots look so cute & adorable!

  • ap269 February 24, 2010 at 11:12 am

    The carrots looks so cute in the jars!

  • […] three orange-colored recipes in the last few weeks, Carrot Cake Jam, Basil Banana Pepper Jelly and Pickled Carrots! And since I had several people ask me what I do with my Hot Pepper Jellies, I am posting another […]

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: