Don’t let those fresh carrots from the farmers market or garden go to waste. Preserve them to enjoy during the off season with this easy to follow recipe for Hot Canned Pickled Carrots instead.
Depending on where you live, you may still be up to your elbows in canning supplies and fresh vegetables. One of our favorite vegetables to can is carrots. We like them nice and hot with the addition of jalapeños from the garden. They’re perfect with a lunchtime sandwich or as a healthy snack to curb in between meal hunger. Canning is way simpler than you might think and a great way to preserve those fresh vegetables to enjoy all winter long.
- 6 lbs carrots, peeled and cut
- 4.5 cups distilled white vinegar (5% acidity)
- 3 tbsp coarse salt
- 1 bunch fresh dill
- 2 heads of garlic cloves, peeled
- Jalapeños or Hot Sauce, to taste
- Sterilize your canning jars by either submerging them in hot boiling water for about ten minutes or running them through the dishwasher.
- In a small pot, place your lids in some water and bring it to a boil to sterilize the lids.
- Then let them rest in the water until you're ready to use them.
- Prepare the brine by combining the vinegar, salt, and water in a big pot. Bring to a slow boil and let everything dissolve.
- While the brine is cooking, start packing your jars one at a time. Add garlic and dill first followed by a drop or two of hot sauce or some jalapeños.
- This recipe is easily adapted to your heat level.
- Next start packing the carrots in your jars tightly, but not too tight. You want to work semi fast.
- Then ladle the brine over the carrots.
- Next use a butter knife and slide it around the the inside of the jar to release any bubbles.
- Then add a warm lid and finally screw the cap on. Place the jar in a warm bath until ready to add into the boiling water bath to keep the jar hot. Fill all the jars.
- Use a canning tongue to lower the jars in the boiling water bath, make sure the jars are completely covered and let them boil for 7 minutes. (If the water stops boiling when you add the jars, let it come to a boil again and this is when the timing starts.)
- Remove jars and place in a cool dark area, the lids are sealed if you can push on the center and it does not bounce back. You may here a pop as well! If the jars do not seal, place in the refrigerator, they will last in there a few weeks.
If you love this simple recipe for Canned Hot Pickled Carrots, you can find more like it by visiting our Canning Section. Be sure to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook and find us on Pinterest. Enjoy!