Pickled Carrots — NCHFP
Tested NCHFP boiling-water canning recipe for sweet pickled carrots.
Ingredients
Pickled carrots
- 2 3/4 lb peeled carrots about 3 1/2 lb as purchased
- 5 1/2 cups white distilled vinegar 5% acidity
- 1 cup water
- 2 cups sugar
- 2 tsp canning salt
- 8 tsp mustard seed
- 4 tsp celery seed
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 4 Pint canning jars Yield about 4 pints.
- 4 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash and rinse pint canning jars and keep hot. Prepare lids according to the manufacturer's directions.
- Wash and peel carrots well. Wash again after peeling and cut into rounds about 1/2 inch thick.
- Combine vinegar, water, sugar, and canning salt. Bring to a boil and boil gently for 3 minutes. Add carrots, return to a boil, then simmer until half-cooked, about 10 minutes.
- Place 2 teaspoons mustard seed and 1 teaspoon celery seed in each hot pint jar.
- Fill jars with hot carrots, initially leaving 1 inch headspace. Cover with hot pickling liquid, adjusting final headspace to 1/2 inch. Remove air bubbles and apply lids.
- Process pints in a boiling-water canner for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
- Cool undisturbed for 12–24 hours and check seals. For best flavor, allow jars to stand 3–5 days before eating.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and do not alter the vinegar-to-water-to-vegetable proportions. Yield: about 4 pints. Developed at the University of Georgia for NCHFP and released October 2005.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-carrots