Quick and easy dill pickled carrots recipe with tender-crisp carrot texture, strong garlic and dill flavours, mouth-watering vinegar and optional spice. This dilled carrots canning recipe can be made in a water bath canner!
It might have been borne of a need to grow your own food after growing up through the Great Depression, or because she had 7 children over 14 years and kids never stop eating, or maybe it was just because she has the gift, but my Memere always had the most bountiful garden.
Reading: add carrots to make pickles crisp
Memere always shared her bounty, both fresh and canned; spicy spaghetti sauce, canned peaches and pears, jams, pickles.
My favourite of all things was the couple of rogue carrots that snuck into the jar of dill pickles. The crunchy pickled carrots were where it was at.
You could try to argue with me that the garlic is the best part of the actual pickles, but you’d be wrong. The pickled carrots are king of the jar.
This recipe is dedicated to standing out; like a carrot in a jar of pickles.
- Tips + tricks
- How to make
- Required tools:
- Preserving tips
- 📖 Printable Recipe
Tips + tricks
No. 1 -> I’m sure you’ll agree that the worst part about canning pickled carrots is that you have to wait to try them! My Memere says you’ve gotta wait 4-6 weeks before opening a jar. I’ve been crossing days off the calendar, but I only ever seem to make it 3-4 weeks! If you open the dill carrots too soon, the flavour will be flat and far too vinegary.
No. 2 -> Canning spicy dill pickled carrots isn’t hard at all. It just takes a little bit of planning and some time. It’s well worth it.
No. 3 -> You don’t have to add the red pepper flakes, but in my opinion, the spice just adds to the flavor flave of these carrots. Dill carrots are good, spicy dill carrots are better!
Read more: Recipe for Greek Style Pickled Cucumbers
No. 4 -> Don’t like scrubbing or peeling carrots, do like my mom and Memere do – rinse them with the hose and then throw them into the washing machine on a cold rinse cycle. This tip is a use at your own risk situation – I love (and need) my washing machine too much to put carrots into it HAHA
No. 5 -> Peeling is a personal choice. If you choose to peel the carrots before canning, simply peel while you’re waiting for the water bath and brine to boil, I find a good scrub is good enough on fresh garden carrots.
No. 6 -> If you’ve got fresh dill, use that! It’s superior to dried dill. Simply triple the quantites. I didn’t have fresh dill handy when I made these pickled dill carrots for photos, but either way works wonderfully.
- picking salt
- pickling spice
- fresh or dried dill
- red pepper flakes
How to make
- Prepare canning jars, lids, and rings, by washing them in hot soapy water and rinsing well. Place them on a baking sheet with a clean silicone baking mat or parchment paper. Place the baking sheet in the oven at 225f to sterilize until ready to use. I prefer this method to the boiling water method, but if you prefer to boil your jars, feel free to use that method.
- Fill your canner with water – enough to cover your pint jars and turn on to medium high heat. This will allow the canner to come to a rolling boil while we prep our ingredients for canning.
- In a large pot, add the brine ingredients. Bring your brine to a boil, then reduce heat to a simmer.
- Meanwhile, slice the carrots to desired size and thickness, remembering the required height for your jars! Prep your ingredients for each jar. I like to use a prep container to hold the premeasured garlic, pickling spice, dill, and red pepper flakes. One for each jar.
- Take the jars out of the oven, and while hot, add the pre-measured spices to each jar. Carefully stuff the jars with cut carrots. Use a jar funnel and ladle to fill each jar with brine, leaving 1/2″ head-space.
- Wipe the rim of each jar with a clean cloth and cover with a lid before screwing on rings “finger-tight”. To do this, I screw the bands on until the jar starts to turn on the counter, then back off about a 1/8th of a turn.
- Using a jar lifter, place filled jars into boiling water bath. Wait until the water starts boiling again then start a 15 minute timer.
- After boiling for 15 minutes, remove the jars from the water bath with the jar lifters, and allow the jars to cool untouched for 24 hours. Once cooled, move the pickled carrots to a cool, dark storage spot.
- Allow the flavours to meld and mix and the carrots to rest for 3-4 weeks before sampling!
- Pint (16 oz) Mason jars, lids, and sealing bands
- Water bath canner or pressure canner
- Canning ladle
- Jar funnel
- Jar lifter
- Carrots must be pressure canned UNLESS they are pickled carrots. The vinegar brine increases the acidity of the carrots making them safe for water bath canning.
- If you open the pickles and the brine is cloudy, fizzy, or smells off, toss the entire jar. Don’t play around with food safety when it comes to canning.
- To sterilize my jars, lids and rings, I always wash in extremely hot soapy water – then rinse, and place on a cookie sheet in the oven at 225f until I’m ready to use them.
- I shared in my Peach Jam recipe my love for prep containers – I often use 8 oz prep containers to pre-portion the spiced for each jar. This streamlines my canning process. I simply add the portions I need for each jar to 8 oz prep containers, then pour the spices into each jar before I stuff with carrots and fill with brine. I usually fill enough for the number of jars that can fit in my canner at one time (7x500ml jars)
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