Spicy Pickled Carrot Recipe
Spicy pickled carrots are so satisfying. They’re crunchy and pickley and have just the right amount of zip that wakes up the taste buds.
You have likely seen these at counter-service Mexican restaurants and if you’re like me you load up the little plastic cup and often take two servings.. well this recipe is it! We make these every year and they are always the first jars to disappear. So here is our easy recipe and hope you enjoy! In our recipe we include all the instructions on how to water bath can so you can batch make these carrots and enjoy all winter long!
You will notice that the format of this recipe is similar to our other pickling recipes like Simple Dilly Bean Recipe. If you are new to canning and would like to read a basic run-down on why canning is the best method and what tools you will need check out our post on Preserving Basics with 4 Steps to Successful Canning. Happy Pickling!
How to Make Spicy Pickled Carrots in 7 Easy Steps!
Step 1: Collect the ingredients and materials
For the Brine:
1/4 cup canning & pickling salt
2 1/2 cups white vinegar
2 1/2 cups of water
Ingredients:
2 lbs of carrots
8 cloves of garlic
4 hot peppers (to your heat tolerance - we like jalapenos or thai chilis)
4 sprigs of fresh dill
Recommended Equipment:
water bath canner
large sauce pan (to make the brine)
jar lifter
jar filler
knife & cutting board
4 pint jars with new lids and rings
Step 2: Sterilize jars
Place the pint jars into the water bath canner and fill with water to measure two inches above the jars. Bring water to a simmer (180 degrees) until ready to use. Alternatively, you can sterilize your jars in the dishwasher (without soap or other dishes) on the high heat cycle.
Note: you are not only sterilizing your jars, but ‘pre-heating’ them as well. This will prevent your jars from breaking when you pour the hot brine into them.
Step 3: Prep the brine
In a large pot, combine the white vinegar, water and salt. Whisk well until salt is dissolved. Bring liquid to a low simmer for 10 minutes, keeping covered to prevent evaporation.
Step 4: Prep the ingredients
Peel and cut your carrots to equal sizes, (tip: we use an extra pint jar to help measure!). Peel your garlic and keep whole. Trim your dill sprigs to equal sizes (keeping the dill heads intact). Cut your hot peppers in half.
Step 5: Fill the jars
Once you have everything prepped and ready, remove the jars from the simmering water and place near your prepped ingredients. Taking care to not touch the inside of the jars. Place two pieces of garlic and one head of dill in each jar, followed with equal amounts of carrots.
Next, fill each jar with the brine liquid leaving about a 1/2” of head space. Carefully place a lid on each jar (without touching the ‘sterile’ part of the lid), and gently screw on the ring taking care to not over tighten.
Step 6: Water Bath Canning
Bring your water bath canner to a boil. Using a jar lifter, place each jar into the water ensuring that there is at least 1” of water over the jars. Cover water bath canner with a lid and return to a full boil. Keep covered and ‘cook’ for 10 minutes. Turn off heat and remove lid for 5 minutes to cool. Using the lifter, remove the jars to a towel on the counter. Allow to rest for 24 hours.
Step 7: Jar Test & Enjoy!
After 24 hours do a jar test to ensure your jars have sealed by checking the center of the jar. If you can press down the center that jar did not seal and will need to be placed in the fridge for consumption within the month.
For best flavor, we recommend letting your Spicy Carrots rest for 2-3 weeks before consuming.
Spicy Pickled Carrots
Yield: 4 Pint Jars | Prep Time: 30 minutes | Cook Time: 15 minutes
Ingredients:
2 lbs of carrots (regular or rainbow)
8 cloves of garlic
4 hot peppers (to your heat tolerance, we like jalapenos or thai chilis)
4 sprigs of fresh dill
2 ½ cups of white vinegar
2 ½ cups of water
¼ cup of canning & pickling salt
Steps:
Sterilize jars. Place the pint jars into the water bath canner and fill with water to measure two inches above the jars. Bring water to a simmer (180 degrees) until ready to use.
In a large stock pot, combine the white vinegar, water and salt. Whisk well until salt is dissolved. Bring liquid to a low simmer for 10 minutes, keeping covered to prevent evaporation.
While your brine is simmering, begin to prep your carrots, dill and garlic. Trim your dill sprigs to equal sizes, peel and keep your garlic whole and trim your carrots to equal sizes.
Fill your jars. In each sterilized pint jar, place two pieces of whole garlic, one head of dill and ⅛ tsp of dill seed. Fill the jars with beans last.
Fill your jars with the brining liquid leaving about ½” of head space. Place a lid and ring on each jar and tighten by hand.
Place the 4 pint jars back into a large stock pot and ensure jars are covered with at leas 2” of water. Cover the stock pot and bring to a full boil. Once the water boils, keep covered and cook for 10 minutes.
Turn off heat and remove lid. Let cool in water for an additional 5 minutes.
Using a jar lifter, remove the pint jars and let rest on the counter for 24 hours.
Ensure all your jars sealed properly before placing in your pantry.
For best flavor, we recommend letting your Spicy Carrots rest for 2-3 weeks before consuming.
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Happy Preserving,
L&B
