Pickled Carrots
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Total time
35 min
Servings
1
Calories
360.7
Category
Sauces & Condiments
Discover the perfect tangy crunch with these homemade pickled carrots, a quick and healthy vegetable preserve that’s low in protein and cholesterol. Ready in just 35 minutes, this canning recipe combines fresh carrots, green peppers, and aromatic oregano for a zesty side dish or snack.
Ingredients
Makes 1 serving
- 11 carrots
- 6 dried oregano leaves
- 4 green peppers
- 2 garlic
- 2 white vinegar
- 2 white sugar
- 5 water
- 1 2/3 pickling salt
Method
Combine peppers and garlic and set aside.
Prepare pickling liquid-combine vinegar, sugar, water and salt.
Bring to a boil and boil for 5 min.
Add the carrots, return to a boil and boil for 2 min.
Prepare 6 pint jars.
Place 5 t's of pepper mix in each jar plus 1 t.
each oregano in each jar.
Pack in carrots and add the liquid leaving 1/2 inch head space.
Process 10 minutes in a boiling water bath.
Cook's notes
- Use fresh, firm carrots for the best crunch and flavor.
- Adjust the oregano amount to your taste—1 teaspoon per jar is a guideline.
- Ensure jars are properly sterilized before packing to prevent spoilage.
Frequently asked
Can I use a different vinegar?
White vinegar is recommended for its clear color and sharp acidity, but apple cider vinegar can be substituted for a milder flavor.
How long do these pickled carrots last after opening?
Once opened, refrigerate and consume within 2-4 weeks for best quality.
Do I need to peel the carrots?
Peeling is optional; scrub thoroughly if leaving the skin on for added nutrients and texture.
