Classic Pickled Carrots

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These sweet-tangy pickled carrots are a classic pantry pickle with a bright vinegar bite and traditional mustard-and-celery seed flavor. They’re easy to make, water bath canned in pint jars, and taste even better after a few days of resting in the brine.

Prep Time30

Cook Time15

Canning Time15

Total Time1

Course: pickles

Cuisine: American

Keyword: Carrot Canning Recipe, Carrot Pickling Recipe

Servings: servings, makes 4 pints

Equipment

Water Bath Canner

Ingredients

2 3/4 lbs carrots topped and peeled, 2 3/4 pounds prepared is 3 1/2 pounds as purchased
5 1/2 cups white distilled vinegar or Apple Cider Vinegar, 5% acidity
1 cup water
2 cups sugar
2 tsp canning salt
8 tsp mustard seed 2 teaspoons per pint jar
4 tsp celery seed 1 teaspoon per pint jar

Instructions

Prepare a boiling water canner. Wash and rinse pint jars and keep them hot until ready to fill. Prepare lids and bands according to the manufacturer’s directions.
Wash and peel the carrots. Wash again after peeling, then slice into rounds about 1/2-inch thick or carrot sticks about 1/2 inch across. If slicing sticks, be sure to measure them inside the jar and ensure that you have 1 inch headspace above the top of the carrots sticks.
In a large pot, combine vinegar, water, sugar, and canning salt. Bring to a boil and boil gently for 3 minutes.
Add carrots and return to a boil. Reduce heat and simmer until carrots are half-cooked, about 10 minutes.
Place 2 teaspoons mustard seed and 1 teaspoon celery seed into each hot pint jar.
Fill jars with hot carrots, leaving 1-inch headspace above the carrots. Cover with hot pickling liquid, leaving 1/2-inch headspace above the brine. Remove air bubbles and adjust headspace if needed. Wipe rims, then apply lids and rings.
Process in a boiling water canner for 15 minutes under 1,000 feet, adjusting for altitude (see notes).
Cool jars undisturbed for 12 to 24 hours and check seals. For best flavor, let the jars sit for 3 to 5 days before eating.

Notes

Use only vinegar labeled 5% acidity and do not increase the water or reduce the vinegar.

Pint jars are the recommended jar size for this recipe, but half pint jars also work. Use pint processing times with half pints.

Canning salt helps keep the brine clear and avoids additives found in some table salts.

These pickles improve with a short rest; the flavor settles in after a few days.

Altitude Adjustments

The altitude adjustments for water bath canning Pickled Carrots are as follows:

For Under 1,000 Feet in Elevation - 15 minutes for pints and half pints.
For 1,001 to 6,000 Feet in Elevation - 20 minutes for pints and half pints.
Above 6,001 Feet in Elevation - 25 minutes for pints and half pints.

Nutrition