What’s Up Doc? Spicy Carrot Pickles!

We have a lot of beautiful carrots coming out of our garden this year. We did a second plant and are now getting these perfect pickle sized carrots, which are perfect for our Spicy Carrot Pickle recipe. If you only have large carrots, no problem, just slice them to the size you want. They make a fantastic addition to charcuterie boards.

This recipe makes 6 pints


~ 2 lbs carrots

~ 6 cups water

~ 1 cup apple cider vinegar

~ 1 cup white vinegar

~ 2-3 onions (any kind, we add a variety)

~ 6 garlic cloves, halved

~ 375 grams jalapeños – fresh or canned. We prefer fresh, but have used canned in the past.

~ 60 peppercorns (we do 10 per jar, you can adjust for your own preference)

~ 2 bay leaves

~ 1 tbsp oregano


1. Mis en place. Prepare all your ingredients. If you have full size carrots, cut to desired size. You can cut them as sticks or as rounds. Cut onion into chunks (quartering a medium onion works great) and separate the layers. Cut garlic cloves in half. Slice jalapeños into thick rounds. Measure out the vinegar, oregano, peppercorns and bay leaves.

2. Start a large water bath canner. Heat empty, clean jars in the water until ready to can. In a separate small pot, heat water (do not boil) and place lids in the water to keep warm.

3. Using a large pot, bring 6 cups of water to a boil.

4. Once water is boiling, add carrots and let boil for 2 minutes.

5. Once carrots have boiled for 2 minutes, remove from heat, add vinegars, oregano and bay leaves to the pot. Stir. Cover and let sit for 3-5 minutes.

6. While carrots are sitting, remove jars from hot water canner and place onion, garlic, jalapeños and peppercorns to the jars.

7. Place carrots into the jars. If in sticks, try to place them so they are all standing in the jar so you can get more in.

8. Top with brine, leaving head space. Wipe the tops of jars with a clean, dry cloth.

9. Remove lids from warm water and screw onto each jar. Don’t over-tighten.

10. Process in the water bath for 15 minutes.

The carrots are best if left for at least a week to soak in all the flavours. They will last up to a year while canned and up to a month in the fridge once opened…although they will be eaten long before then!


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