I serve colorful, spicy pickled carrots as a zesty hors d’oeuvre. I also chop and add them to grain-based salads like tabbouleh. Finely minced and added to sour cream, they make a terrific dip. You can process them in a boiling water bath and they will last at room temperature for a year or longer. Or you can skip the processing and make them as refrigerator pickles, in which case they will last three months.
Prep Time: 10 minutes
Cook Time: 5 minutes
Canning Time: 10 minutes
Total Time: 25 minutes
Yield: 1 to 2 pint jars
- 1 pound carrots, peeled and cut into 3-4 inch spears
- 3/4 cup white wine or cider vinegar
- 1/2 cup water 1 teaspoon honey
- 1/2 teaspoon kosher or other non-iodized salt
- 2-3 small fresh or dried chile peppers
- 1 clove garlic, peeled
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon whole cumin seeds
- 1 bay leaf
This recipe is for about one pint jar, but you can multiply the recipe to make bigger batches. Do not, however, use larger jars as that affects the canning time. So, for example, if you double the recipe use 2 pint jars rather than 1 quart jar.
Tightly pack the carrots into a clean 1-pint canning jar (it is not necessary to sterilize the jars for this recipe).
It is easier to lay the carrots in lengthwise if you put the jar on its side and slide the carrot spears in horizontally. Tuck in the spices, herbs, peppers and garlic as you go.
Bring the vinegar, water, honey and salt to a boil. Pour the hot liquid over the carrots and seasonings in the jar. The carrots should be completely covered by the liquid, but there should be ½-inch space between the top of the liquid and the rim of the jar.
Screw on a 2-piece canning jar lid if you are going to process the jar in a boiling water bath. If you are not going to process in a boiling water bath, see the refrigerator pickle instructions below.
To be able to store at room temperature, process the jar(s) in a boiling water bath for 10 minutes. You must use a canning jar and canning lid to process in a boiling water bath.
For refrigerator pickles: put the jar of spicy pickled carrots into the refrigerator and start enjoying them after they've had two weeks for the flavors to develop. Note: if you're making refrigerator pickles, you can forgo the canning jar and 2-piece canning lid and use any clean glass jar with a screw on lid.