STREAMING NOW: Carnivorous

Pickled Carrots With Onion and Garlic

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good.”
READY IN:
1hr 45mins
SERVES:
32
YIELD:
8 8 ounce jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
  2. Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
  3. Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
  4. Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
  5. Place in a hot water bath for 15 minutes 0-1000 ft.
  6. 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
  7. Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: