Pickling at Home Everything you need to know to get started pickling at home

Pickled Carrots Recipe


Pickled carrots are a classic snack and are very easy to make at home. I include the step for blanching the carrots before pickling them. This helps them keep their color and crispness but be sure you don't over blanch them.

I really like these pickled carrots as a pre-meal snack that you can place on the table so you're guests have something to snack on.

Pickled Carrots Recipe

Pickled carrot sticks

Pickled Carrot Ingredients

1 cup water
1 1/2 cups cider vinegar
2 garlic cloves
1 bay leaf
1/3 cup sugar
1 teaspoon whole peppercorns
1 teaspoon fennel seeds
1 tablespoon kosher salt
1 pound of carrots, peeled and cut into sticks

Pickled Carrot Instructions

Clean your jars well.

Blanch the carrots in boiling, salted water for 1 to 2 minutes. Drain the carrots and cool them under cold running water.

Combine all the ingredients except for the carrots in a pot and bring to a boil.

Fill jars with the carrots then spoon or pour the liquid into your jars, leaving 1/2 inch at the top and making sure the carrots are completely submerged. Some people prefer to strain out the spices, other people like to leave them in the jars.

Be sure to remove all air from the jars. Tapping the side of the jars can help, as can using chopsticks or other long, thin objects to release and air bubbles.

Wipe the tops of the jars and apply the lids and rings.

Once the jars are cool place them in the refrigerator, they will last for up to 6 weeks.

The pickled carrots are ready for eating right away but the flavor will continue to develop the longer they are in the liquid.

Photo Credit: HealthHomeHappy.com


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