Pickled Carrots

This is a fast and simple pickled carrots recipe. No special equipment is required; all that is needed is probably in just about every kitchen in America.

preserved carrots

Pickled Carrots Recipe

Find a medium to large saucepan and fill half way with tap water. Put a dash of sea salt in the water and bring to a rolling boil. Add the cut carrots and continue to boil for about 4 to 5 minutes. “El Dante” is the goal here so be sure not to overcook the carrots. Mushy, overcooked carrots will not make great pickles. Take the carrots off the stove and drain into another pot or bowl through a sieve. Add the onion and mix.

Fill a second saucepan half way with water and add the rest of the ingredients. Bring to a rolling boil and cook for 2 minutes then turn down to simmer for another 6 minutes stirring two or three times to dissolve the sugar. Take the heated mixture from the stove and slowly pour over the resting mixture of carrots and onion and leave it to cool to room temperature.

Prepare 4 or 5-pint mason jars by washing thoroughly. Boiling the jars before hand is a sure fired way to kill any latent bacteria. Once the jars have cooled, pour the room temperature liquid carrot mix to within one inch from the top. Secure the lids to the jars seal and refrigerate. Refrigerated pickled carrots will last for a month.

Ingredients | Teaspoon

  • 3 pounds Fresh Nantes Carrots, Peeled And Sliced ¼-inch Thick
  • 1/4 Large Utah White Onion, Thinly Sliced
  • 2 cups Distilled or Tap Water
  • 3 cups Sugar
  • 2 cups Cider Vinegar
  • 1 teaspoon Whole Yellow Mustard Seeds
  • 1 teaspoon Celery Seeds
  • 1 teaspoon Whole Coriander Seeds
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Minced Fresh Ginger
  • 1/2 teaspoon Sea Salt

Note*

Nantes carrots are the best choice for this pickled carrots recipe because of their cylindrical, uniform shape. Sliced carrots will be more or less the same size and as such will cook evenly.