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Pickled Carrots With Onion and Garlic

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“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.”
1hr 45mins
8 8 ounce jars

Ingredients Nutrition


  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.

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