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Pickled Carrots

Print Makes about 7 (490 mL) pint jars

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 6 cups (1.5L) white vinegar
  • 2 cups (500mL) water
  • ½ cup (125mL) pickling or preserving salt
  • 4 cloves garlic, halved
  • 14 heads of dill (see tip)
  • 3-1/2 Tsp. (17mL) hot pepper flakes
  • 5 lbs. (2.3kg) carrots (25-30 medium), ends removed, peeled and cut into sticks (1 inch/2.5cm long and ¾ inch/2cm wide)


  1. Prepare waterbath preserving pot. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
  2. In a large stainless steel saucepan, combine vinegar, water and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve salt.
  3. Place ½ clove of garlic, 1 head of dill and ½ tsp. (2mL) of hot pepper flakes, if using, in each hot jar. Pack carrot sticks into hot jars to within a generous ½ inch (1cm) of top of jar. Top with second head of dill. Ladle hot pickling liquid into jar to cover carrots, leaving ½ inch (1cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  4. Process pints for 10 minutes in boiling water canner, ensuring jars are covered with water and adjusting for altitude. Remove lid. Wait 5 minutes, then remove jars, cool and store.

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