Pickled carrots are so easy, you can make them today with ingredients you probably have on hand! This recipe can easily be doubled or even tripled.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 10
Ingredients
1poundcarrots
1cupwater
1cupdistilled white vinegar
1tablespoonpickling salt
3clovesgarlic
1teaspooncoriander seeds
1/2teaspoonblack peppercorns
1/4teaspooncrushed red pepper flakes
1/4teaspooncelery seed
Instructions
If water bath canning, fill a canning pot with water and set to boil. Heat three half-pint jars or two 12-ounce jars in the water while preparing recipe.
Wash and trim carrots, then slice to fit inside your jars. The size of your jar will determine the length of the carrots. Cut into quarter sticks.
Heat a small pot of water to boiling and fill a large bowl with ice water. Add carrots to boiling water and blanch for 90 seconds, then dunk into ice water, stirring to stop cooking process.
In a medium pot, combine water, vinegar, and pickling salt and bring to a boil.
Combine coriander seeds, peppercorns, pepper flakes, and celery seed in a small bowl.
Remove jars from water bath and add a garlic clove to each, then divide spices equally among jars. Pack carrots into jars tightly.
Pour hot vinegar mixture into jars, leaving about 1/4-inch headspace. Place on lids and screw on bands.
If water bath canning, process carrots for 10 minutes, then remove and let rest 24 hours.
If refrigerating, let cool to room temperature, then store in the fridge until ready to serve. For best flavor, wait 48 hours before eating.