Pickled Carrots Canning Recipe

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Makes about 7 pints

Who says pickles need to be green?  As you know, just about anything can be pickled.  Well today, I am pickling carrots!!  Enjoy these delicious treats fresh out of the jar or on a skewer in your Bloody Mary!


  • 6 cups white vinegar
  • 2 cups water
  • ½ cup pickling or canning salt
  • 7 cloves of garlic
  • 7 heads of dill or ½ tsp of dill seeds per jar
  • 3 ½ tsp red pepper flakes (optional – I like to make half the jars spicy and the other simply dilled)
  • 5 lbs baby carrots; you may also use regular sized carrots, ends removed, peeled and cut into 2” long sticks


  1. In a large stainless steel stock pot, combine vinegar, water and salt. Stir well and bring to a boil, stirring to dissolve the salt. Once salt is dissolved, remove brine from heat and set aside.
  2. Place a half garlic clove in each jar, 1 head of dill or ½ tsp of dill seeds and a ½ tsp of red pepper flakes, if you are using red pepper flakes. Raw pack the carrots into each jar leaving a generous ½-inch head space.
  3. Ladle hot brine into jars being sure to maintain a ½-inch headspace. Remove any air bubbles using your headspace measuring tool or the handle of a wooden spoon. Adjust headspace is necessary and add additional brine if needed, being sure to maintain the 1/2-inch headspace.
  4. Using a warm wash cloth dipped in vinegar, wipe each rim and screw band.  Place lids and rings on each jar and hand tighten.
  5. Place jars in water bather and cover with water.  Process the pint jars for 10 minutes.  Remember, processing time doesn’t begin until the water is at a full rolling boil.

Tip:  If you run out of pickling liquid, use half the parts listed above, boil and fill jars accordingly.  Never fill your remaining jars with just water – it will lessen the acidic level and cause food to spoil.

The Canning Diva

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